PROVENCAL LAMB

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PROVENCAL LAMB image

Categories     Lamb     Roast

Number Of Ingredients 11

*1 6-7lb bone in leg of lamb, trimmed
*1/2 cup dijon mustard
*9 cloves garlic minced
*1 tb. fresh rosemary, minced
*1 tb. balsamic vinegar
*3 lb. diced tomatoes
*1/2 cup olive oil
*1/2 cup good honey
*1 spanish onion, sliced
*4 sprigs thyme
*2 sprigs rosemary

Steps:

  • Preheat oven to 450 degrees Combine mustard, 1 tb. garlic, rosemary, vinegary, 1 tb. salt and pepper in a mini processor. Pulse until minced. Spread on lamb. Place tomatoes, olive oil, 1/4 cup honey, onion, 1 tb. garlic, 2 tb. salt and 2 tsp. pepper in a bowl. Mix well. Pour around lamb,. Tuck in sprigs. Drizzle lamb with 1/4 cup honey. Roast 20 minutes. Then turn heat down to 350 and roast 1 to 1 1/4 hours until temp is 130-135 degrees. Let rest with aluminum foil tent 15 minutes. Slice Meanwhile, reduce tomato and pan juices a bit, season to taste and pour over lamb slices

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