sandi-in-hawaii
Well-known member
Oh my gosh, a friend made this for dinner the other night, and it was just incredible! The lamb was perfectly cooked, loved the crust, but it was the tomato mixture that just sent it over the moon!
I really enjoyed it, and am looking for an occasion to make it. Then again, who needs an OCCASION??
It really looks super easy, I don't think you can mess it up. Friend used a boneless leg of lamb, which made it even easier to carve.
I might need this book smileys/smile.gif I love Ina!
Easy Provençal Lamb
Barefoot Contessa How Easy Is That?
serves 8
1 (6- to 7-pound) bone-in leg of lamb, trimmed and tied
1/2 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
1/2 cup good olive oil
1/2 cup good honey, divided
1 large Spanish onion, sliced
4 sprigs fresh thyme
2 sprigs fresh rosemary
Preheat the oven to 450°F.
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 garlic and rosemary are minced. Spread the mixture on the lamb.
Place the tomatoes, olive oil, 1/4 cup of the honey, the onion, the remaining 2 tablespoons garlic, 2 tablespoons salt, and 2 teaspoons 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.
I really enjoyed it, and am looking for an occasion to make it. Then again, who needs an OCCASION??
It really looks super easy, I don't think you can mess it up. Friend used a boneless leg of lamb, which made it even easier to carve.
I might need this book smileys/smile.gif I love Ina!
Easy Provençal Lamb
Barefoot Contessa How Easy Is That?
serves 8
1 (6- to 7-pound) bone-in leg of lamb, trimmed and tied
1/2 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
1/2 cup good olive oil
1/2 cup good honey, divided
1 large Spanish onion, sliced
4 sprigs fresh thyme
2 sprigs fresh rosemary
Preheat the oven to 450°F.
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 garlic and rosemary are minced. Spread the mixture on the lamb.
Place the tomatoes, olive oil, 1/4 cup of the honey, the onion, the remaining 2 tablespoons garlic, 2 tablespoons salt, and 2 teaspoons 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.