| Level: | Easy |
| Total: | 2 hr 15 min |
| Active: | 25 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 2 hr 15 min |
| Active: | 25 min |
| Yield: | 8 servings |
Ingredients
- 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 plus branch of rosemary for garnish
Instructions
- Preheat the oven to 450 degrees F.
- Place the leg of lamb in a large roasting pan fat side up and pat it dry with paper towels. Combine the mustard, 1 tablespoon of the garlic, the rosemary, balsamic vinegar, 1 tablespoon salt, and 1/2 teaspoon pepper in a mini food processor and pulse until the garlic and rosemary are minced. Spread the mixture on the lamb.
- Place the tomatoes, olive oil, 1/4 cup of the honey, the onion, the remaining 2 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.
- Roast for 20 minutes. Turn the heat down to 350 degrees F and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees F for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. 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. Garnish with a branch of rosemary.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 843 |
| Total Fat | 56 g |
| Saturated Fat | 20 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 5 g |
| Sugar | 23 g |
| Protein | 56 g |
| Cholesterol | 195 mg |
| Sodium | 1437 mg |
| Serving Size | 1 of 8 servings |
| Calories | 843 |
| Total Fat | 56 g |
| Saturated Fat | 20 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 5 g |
| Sugar | 23 g |
| Protein | 56 g |
| Cholesterol | 195 mg |
| Sodium | 1437 mg |
Reviews
The only thing I’m worried about is the 1/2 cup of honey. Doesn’t that make it awfully sweet?
This is absolutely delicious. We use it for most of our holiday celebrations with family and friends. Even guests who profess a dislike of lamb seem to ask for a second slice. The recipe is easy and the result is outstanding. We use the tomato/ onion mixture from the bottom of the pan on our lamb slices and on top of our baked potatoes or sweet potatoes. Easy recipe with fantastic outcomes. We use a boneless leg of lamb rather than bone in.
Does anyone know where Ina got her baking dish for this recipe?
This is an elegant dish.
Fantastic and easy dish. The sauce is simply delicious. I used more tomatoes and onions than called for, but the extra sauce was definitely worth it!
We don’t eat lamb. Recipe looks great! What other substitute would you recommend for the lamb?
Made this recipe tonight with a boneless leg of lamb and it was delightful. The tomatoes are so flavorful and everything is seasoned perfectly. My husband, our two sons and I all loved it. Served with some bread on the side. Great recipe and I’ll definitely be making this again.