Easy Provençal Lamb

Easy Provençal Lamb
Photo by Quentin Bacon


  • Kosher salt and freshly ground black pepper
  • 1 large Spanish onion
  • ½ cup good olive oil
  • ½ cup Dijon mustard
  • 3 tablespoons garlic
  • 1 tablespoon fresh rosemary leaves
  • You'll want to use a liquid-rather than a solid-honey for this recipe so it can be drizzled on the lamb.
  • + 6 more ingredients
    • 1 (6- to 7-pound) bone-in leg of lamb
    • ½ cup good honey (see note)
    • 2 sprigs fresh rosemary
    • 3 pounds ripe red tomatoes
    • 1 tablespoon balsamic vinegar
    • 4 sprigs fresh thyme

Preheat the oven to 450 degrees. 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 garlic, the rosemary, balsamic vinegar, 1 tablespoon salt and 1/2 teaspoon of pepper in a mini food processor and pulse until the gar...

View full recipe at Epicurious


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