Easy Provençal Lamb

Serves: 8 Save

Ingredients (12)

  • 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

Directions

Learn how to make this recipe at Serious Eats