7 lb Bone-in leg of lamb; trimmed
- tied
1/2 c Dijon mustard
3 tb Garlic; chopped, divided
1 tb Fresh rosemary leaves;
- chopped
1 tb Balsamic vinegar
Salt & fresh ground pepper
3 lb Ripe red tomatoes; cored,
- 1" dice
1/2 c Good olive oil
1/2 c Good honey; divided *
1 lg Spanish onion; sliced
4 Fresh thyme sprigs
2 Fresh rosemary sprigs
* Note: You'll want to use a liquid--rather than a solid--honey for
this recipe so it can be drizzled on the lamb.
Preheat the oven to 450 F/232 C.
Place the leg of lamb in a large roasting pan fat side up and pat
it dry with paper towels. Combine the mustard, 1 tb of garlic,
rosemary, balsamic vinegar, 1 tb salt, and 1/2 ts of pepper in a
mini food processor and pulse until the garlic and rosemary are
minced. Spread the mixture on the lamb.
Place the tomatoes, olive oil, 1/4 cup of the honey, onion, the
remaining 1 tb garlic, 2 tb salt, and 2 ts pepper in a bowl and
toss well. Pour the tomato mixture around the lamb and tuck in the
thyme and rosemary sprigs. Drizzle the lamb with the remaining
1/4 cup of honey.
Roast for 20 minutes. Turn the heat down to 350 F and roast for
another 1 to 1-1/4 hours, until a meat thermometer registers 130 to
135 F for medium-rare. Place the lamb on a cutting board, cover
with aluminum foil, and allow to rest for 15 minutes. Discard the
herb stems and return the tomatoes to the oven to keep warm. Slice
the lamb, arrange on a platter, sprinkle with salt and pepper, and
serve with the tomatoes and pan juices spooned on top.
Recipe by Ina Garten; Barefoot Contessa How Easy Is That?
Fabulous Recipes and Easy Tips
