With Easter on the way I thought I would share one of my favorite Leg of Lamb recipes. It is so easy and packed with flavors. It comes from the Barefoot Contessa's How Easy is That? cookbook. Highly recommend this book. Tons of tasty recipes to enjoy. This dish is always a crowd pleaser and people think you spent hours slaving in the kitchen, when in fact it is a fix it and forget type meal. I served it with steamed green beans and boiled red potatoes.
6-7lb bone in leg of lamb - fat trimmed
1/2 cup Dijon mustard
9 cloves of garlic chopped (don't be scared by this amount. It isn't garlic heavy in the taste)
1 tbs fresh rosemary leaves chopped
1 tbs balsamic vinegar
3 lbs red tomatoes, cored and thickly diced
1/2 cup olive oil
1/2 cup honey
1 large onion sliced
4 sprigs Thyme
2 sprigs Rosemary
Salt and pepper
Preheat oven to 450 degrees. Place the leg in a large roasting pan, fat side up. Combine the mustard, 1 tbs of the garlic, the rosemary, balsamic vinegar, 1tbs salt and 1/2 tsp pepper. Spread on the lamb. Place the tomatoes, olive oil, 1/4 cup of honey, onion, remaining garlic, 2 tbs salt and 2 tsp of pepper in a bowl and toss. Put the mixture around the lamb in the pan and add the sprigs of Rosemary and Thyme. Drizzle the lamb with the remaining 1/4 cup of honey.
Roast for 20 minutes. Turn heat down to 350 and roast another 1 to 1 1/4 hours, until meat registers at 135 degrees on a thermometer. Place lamb on cutting board and allow to rest for 15 minutes. Serve lamb with tomatoes and juices.
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