Recipes|Featured Main
Lamb Leg Provençal
Difficulty Level: Intermediate
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Prep Time:20 Minutes
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Cook Time:PT1H20M1 Hour
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Yield:4-6 Servings
Ingredients
- 1 boneless leg of lamb (about 3-4 pounds)
- ½ cup Dijon or stone-ground mustard
- 8-10 garlic cloves
- 2 tablespoons balsamic or sherry vinegar
- 2 tablespoons each chopped fresh parsley and thyme
- ½ cup honey
- ⅔ cup olive oil
- ½ tablespoon kosher salt
- 1 teaspoon black pepper
- 2 ½ pounds tomatoes, quartered
- 1 fennel bulb and fronds, cut into 1-inch pieces
- 1 large sweet onion, peeled and cut into 1-inch pieces
- 1 boneless leg of lamb (about 3-4 pounds)
- 118.29ml Dijon or stone-ground mustard
- 8-10 garlic cloves
- 25.56g balsamic or sherry vinegar
- 25.56g each chopped fresh parsley and thyme
- 118.29ml honey
- 157.73ml olive oil
- 6.39g kosher salt
- 4.26g black pepper
- 1133.98g tomatoes, quartered
- 1 fennel bulb and fronds, cut into 1-inch pieces
- 1 large sweet onion, peeled and cut into 1-inch pieces
Let's get fancy. Classic French-style lamb delights the senses with garlic and fennel flavors. Pair with roasted veggies for a special experience.
Preparation
STEP 1
Preheat oven to 450°F.
STEP 2
Place lamb fat side up in large roasting pan. Score fat in a cross-hatch pattern.
STEP 3
In a food processor, pulse mustard, garlic, vinegar, half of all herbs, half of honey, half of the olive oil, salt and pepper to a rough paste. Rub lamb with paste. Place vegetables around lamb and drizzle with remaining oil, honey and chopped herbs. Place in oven and roast for 15 minutes.
STEP 4
Lower heat to 350°F and cook another 30-45 minutes until internal temperature registers 125°F on a thermometer in the middle of the meat (medium rare).
STEP 5
Remove from oven and place lamb on a cutting board for 10 minutes - uncovered or tented loosely with foil. Slice meat and serve with vegetables and accumulated juices. Liquid can also be strained and reduced or thickened.