how easy is that?
You’ll want to use aliquid—rather thana solid—honey forthis recipe so itcan be drizzled onthe lamb.
easy provençal lamb
My friend Myriam Richard-Delorme in Paris is a great cook and she gave me thisrecipe. All you do is put a leg of lamb in a roasting pan with lots of cut-uptomatoes, onions, garlic, rosemary—and then pour honey over it to caramelizethe lamb and tomatoes while they roast. Everything cooks in one pan and a fewhours later you have the most succulent roast lamb, plus the tomatoes and pan juices become the sauce. OMG is it fabulous!
1 (6- to 7-pound) bon-in lg of lamb, timmdand tid½ cup Dijon mustad3 tablspoons choppd galic (9 clos), diidd1 tablspoon choppd fsh osmay las1 tablspoon balsamic ingaKosh salt and fshly gound black ppp3 pounds ip d tomatos, cod and 1-inch-dicd½ cup good oli oil½ cup good hony (s not), diidd1 lag Spanish onion, slicd4 spigs fsh thym2 spigs fsh osmay
Phat th on to 450 dgs.Plac th lg of lamb in a lag oasting pan fat sid up and pat itdy with pap towls. Combin th mustad, 1 tablspoon of thgalic, th osmay, balsamic inga, 1 tablspoon salt, and½ taspoon ppp in a mini food pocsso and puls until thgalic and osmay a mincd. Spad th mixtu on th lamb.Plac th tomatos, oli oil, ¼ cup of th hony, th onion, thmaining 2 tablspoons galic, 2 tablspoons salt, and 2 taspoonsppp in a bowl and toss wll. Pou th tomato mixtu aound thlamb and tuck in th thym and osmay spigs. Dizzl th lambwith th maining ¼ cup of hony.