Easy Provençal Lamb | Serious Eats : Recipes

Ingredients

  • 1 (6- to 7-pound) bone-in leg of lamb, trimmed and tied
  • ½ cup Dijon mustard
  • 3 tablespoons chopped garlic (9 cloves), divided
  • 1 tablespoon chopped fresh rosemary leaves
  • 1 tablespoon balsamic vinegar
  • Kosher salt and freshly ground black pepper
  • 3 pounds ripe red tomatoes, cored and 1-inch-diced
  • + 5 more ingredients
    • ½ cup good olive oil
    • ½ cup good honey, divided
    • 1 large Spanish onion, sliced
    • 4 sprigs fresh thyme
    • 2 sprigs fresh rosemary

1 Preheat the oven to 450°F. 2 Place the leg of lamb in a large roasting pan fat side up and pat it dry with paper towels. Combine the mustard, 1 tablespoon of the garlic, the rosemary, balsamic vinegar, 1 tablespoon salt, and 1/2 teaspoon pepper in a mini food processor and pulse until the garl...

View full recipe at SpringPad

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