Easy Provencal Lamb Recipe

Name: Easy Provencal Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 -7 lbs bone-in leg of lamb, trimmed and tied; 1/2 cup Dijon mustard; 3 tablespoons chopped garlic, divided (9 cloves); 1 tablespoon chopped fresh rosemary leaf; 1 tablespoon balsamic vinegar; kosher salt; freshly ground black pepper; 3 lbs ripe red tomatoes, cored and 1-inch-diced; 1 cup kalamata olive, coarsely chopped (optional); 1/2 cup olive oil; 1/2 cup honey, divided; 1 large Spanish onion, sliced; 4 sprigs fresh thyme; 2 sprigs fresh rosemary

Servings: persons

6 -7 lbs bone-in leg of lamb, trimmed and tied
1/2 cup Dijon mustard
3 tablespoons chopped garlic, divided (9 cloves)
1 tablespoon chopped fresh rosemary leaf
1 tablespoon balsamic vinegar
kosher salt
freshly ground black pepper
3 lbs ripe red tomatoes, cored and 1-inch-diced
1 cup kalamata olive, coarsely chopped (optional)
1/2 cup olive oil
1/2 cup honey, divided
1 large Spanish onion, sliced
4 sprigs fresh thyme
2 sprigs fresh rosemary

1
Preheat oven to 450u00b0F.
2
Dry leg of lamb with paper towels. Place the leg of lamb in a large roasting pan, fat side up. Combine the mustard, 1 tablespoon chopped garlic (4 cloves), 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 evenly over the lamb.
3
Place tomatoes, olives (if using), olive oil, 1/4 cup of honey, onion, remaining 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.
4
Roast for 20 minutes. Turn the heat down to 350u00b0F and roast for another 60 to 75 minutes, or until a meat thermometer registers 130 to 135u00b0F 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 over.

919

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 -7 lbs bone-in leg of lamb, trimmed and tied, 1/2 cup Dijon mustard, 3 tablespoons chopped garlic, divided (9 cloves), 1 tablespoon chopped fresh rosemary leaf, and more.

Yes, Easy Provencal Lamb falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Easy Provencal Lamb

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