Easy Provençal Lamb
"My friend Myriam Richard-Delorme in Paris is a great cook and she gave me this recipe. All you do is put a leg of lamb in a roasting pan with lots of cut-up tomatoes, onions, garlic, rosemary?and then pour honey over it to caramelize the lamb and tomatoes while they roast. Everything cooks in one pan and a few hours later I have the most succulent roast lamb, plus the tomatoes and pan juices become the vegetable and the sauce. OMG is it fabulous!..."
INGREDIENTS
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•1 (6- to 7-pound) bone-in leg of lamb, trimmed and tied
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•1/2 cup Dijon mustard
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•3 tablespoons chopped garlic (9 cloves), divided
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•1 tablespoon chopped fresh rosemary leaves
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•1 tablespoon balsamic vinegar
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•Kosher salt and freshly ground black pepper
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•3 pounds ripe red tomatoes, cored and 1-inch diced
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•1/2 cup good olive oil
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•1/2 cup good honey (see note), divided
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•1 large Spanish onion, sliced
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•4 sprigs fresh thyme
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•2 sprigs fresh rosemary
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Note: You'll want to use a liquid—rather than a solid—honey for this recipe so it can be drizzled on the lamb.
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