Nothing Better than This Lamb

12:54 PM

It’s not an exaggeration, my friends.  I prepared this dish for a dinner party last night and I received rave reviews.  I owe it all to Ina Garten.  This lamb was absolutely positively remarkable.  I was a little nervous about it at first because I’ve never roasted a lamb before.  Now I’m confident enough to cook anything!
I don’t know if you remember, but I do not eat red meat.  Well, I’ve been converted folks!  I loved every bite of this sensational dish and I’m excited to try more.  I will definitely make this again and recommend that you do too.  It was a piece of cake, which is probably why The Barefoot Contessa called it “Easy Provencal Lamb.”
What You Will Need: (serves 6-8)

6 lb bone-in leg of lamb, trimmed and tied (ask the butcher to do it for you)
8 vine-ripened tomatoes, cored and cut into 1 ½ inch pieces
1 large sweet onion, sliced
1 T fresh rosemary
4 fresh rosemary sprigs
6 tsp dried thyme
3 T garlic cloves, minced
½ C Dijon mustard
1 T red wine vinegar
1 T salt
½ tsp pepper
½ C olive oil
½ cup honey
Roasting pan
Large bowl
1)      Preheat oven to 450˚.
2)      Combine mustard, 1 T rosemary, vinegar, salt, pepper and 2 T of garlic in food processor. Pulse until mixed well.

3)      Lay lamb in roasting pan, fat side up.  Rub with mustard mixture.

4)      In large bowl, combine tomatoes, onion, olive oil, honey and remaining garlic.  Toss well and pour around lamb.  Lay sprigs of rosemary around lamb and sprinkle tomato mixture with thyme.

5)      Roast for 20 mins.  Reduce to 350˚ and cook for another 1 hour and 15 minutes.
6)      Remove roast from oven.  Move lamb to cutting board and cover with aluminum foil.  Let sit for 15 minutes.

7)      Slice and place on platter.  Pour tomatoes and juices over top.
8)      Serve.

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  1. My mouth is watering! This looks so good, I can't wait to make it!


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