I LOVE the Barefoot Contessa – Ina Garten. Her meals are elegant, yet simple and attainable to any home cook, and that was exactly the way I felt when I decided that I wanted to take the step from someone who loves to eat lamb, to someone that wants to cook lamb.
I first saw the recipe for Easy Provencal Lamb on Chrissy Teigan’s blog So Delushious
, and within a week I had contacted a local meat guy from our year around Farmers Market and ordered my leg of lamb.
I had most of the ingredients already stocked in my house, so I knew this was going to be even easier than I had originally thought. The hardest part of this recipe was simply just dicing the tomatoes and onions – and let’s be honest, that’s not difficult at all. Once the fruit and vegetables were diced, it was as simple as preparing the dish for the oven!
A couple hours in the oven, and wha-la! Lamb perfection!
Once done, I sliced up the medium rare juiciness, topped it with the tomatoes and onions, and served to a very eager audience!
I will say that having never made lamb, I followed Ina’s recipe to a tee just to make sure that I did it correctly. Lamb is not an inexpensive meat, so it was important to me, to get it right. You can link to the recipe here
, or print the below page!
Easy Provencal Lamb (Recipe from Ina Garten)
- 1 (6-7 pound) bone-in leg of lamb, trimmed and tied
- 1/2 cup Dijon mustard
- 3 tbsp chopped garlic (9 cloves, divided)
- 1 tbsp chopped fresh rosemary leaves
- 1 tbsp balsamic vinegar
- Salt and pepper
- 3 pounds ripe red tomatoes, 1-inch diced
- 1/2 c olive oil
- 1/2 c honey, divided
- 1 large Spanish onion, sliced
- 4 sprigs of fresh thyme
- 2 sprigs fresh rosemary
1. Preheat the oven to 450 degrees.
2. Place the leg of lamb in a large roasting pan, fat side up and pat it dry with paper towels.
3. Combine the mustard, 1 tablespoon of garlic, the rosemary, balsamic vinegar, 1 tablespoon salt and 1/2 teaspoon of pepper in a mini food processor and pulse until the garlic and rosemary are minced. Spread the mixture on the lamb.
4. Place the tomatoes, olive 1/4 cup of the honey, the onion, the remaining 1 tablespoons 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 350 degrees and roast for another 1 – 1 1/4 hours, until a meat thermometer registers 130-135 for medium-rare. Place the leg of lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes.
5. 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 on top.