Ina Garten’s Rustic Provencal Lamb Recipe: A French Countryside Feast

Succulent lamb takes center stage in this provençal lamb recipe that whisks you straight to the sun-drenched landscapes of southern France.

Ina Garten’s culinary magic turns simple ingredients into an extraordinary meal that sings with Mediterranean flavors.

Herbs and spices dance together, creating a symphony of taste that promises to delight even the most discerning palate.

Each bite transports you to a rustic French kitchen, where cooking is an art of passion and simplicity.

The tender meat absorbs rich, aromatic seasonings that promise a dining experience beyond the ordinary.

Robust and hearty, this dish delivers authentic French countryside comfort with minimal effort.

Get ready to savor a meal that captures the essence of provençal cooking with every mouthwatering forkful.

Serving Suggestions for Ina Garten Easy Provencal Lamb

• Pair with Rustic Bread: Slice a crusty French baguette or country-style bread to soak up the delicious pan juices and roasted tomato mixture.
• Create Mediterranean Platter: Arrange lamb slices alongside feta cheese, olives, and a simple green salad for a vibrant Mediterranean-inspired meal.
• Complement with Wine Pairing: Serve with a bold red wine like Côtes du Rhône or Cabernet Sauvignon to enhance the rich lamb flavors and complement the herb-infused roast.
• Garnish with Fresh Herbs: Sprinkle chopped fresh parsley or additional rosemary over the lamb just before serving to add brightness and aromatic freshness.

Best Way to Store Ina Garten Easy Provencal Lamb

• Maximize Meal Prep
• Slice extra lamb into thin portions for quick sandwiches or salad toppings during the week, ensuring delicious leftovers without waste.
• Refrigerate Smartly
• Store remaining lamb in airtight containers, keeping it fresh for 3-4 days. Wrap tightly in plastic wrap or sealed containers to maintain moisture and prevent flavor absorption from other foods.
• Freeze for Future Feasts
• Portion cooked lamb into freezer-safe bags, removing excess air. These ready-to-reheat packages will stay delicious for up to 3 months, perfect for quick weeknight dinners or unexpected guests.
• Reheat with Care
• Warm leftover lamb gently in a low-temperature oven at 275°F, covered with foil to prevent drying. Add a splash of broth or pan juices to restore moisture and preserve the meat's tender texture.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 1 hour 20 minutes

Total Time: 1 hour 50 minutes

Calories: 500 kcal

Servings: 8

Ingredients for Ina Garten Easy Provencal Lamb

• Lamb Roast: Select a high-quality, well-marbled cut for rich flavor and tender texture.
• Dijon Mustard: Adds tangy depth and helps create a flavorful crust on the meat.

• Garlic, Rosemary, Thyme: Fresh herbs provide vibrant, earthy notes that complement the lamb's richness.
• Balsamic Vinegar: Brings subtle sweetness and helps tenderize the meat.
• Salt, Black Pepper: Essential for enhancing and balancing the overall flavor profile.

• Tomatoes: Ripe, juicy tomatoes create a bright, rustic accompaniment to the roasted lamb.
• Onion: Adds sweetness and depth to the roasted vegetable base.
• Olive Oil: Helps roast vegetables and adds a smooth, Mediterranean touch.
• Honey: Provides a gentle sweetness that caramelizes during roasting, creating a luxurious glaze.

Equipment Required for Ina Garten Easy Provencal Lamb

• Large roasting pan: Essential for roasting the lamb and vegetables together evenly.
• Food processor: Perfect for blending the mustard, garlic, and herb mixture smoothly.
• Large mixing bowl: Great for tossing and combining the vegetable ingredients.
• Cutting board: Needed for slicing the cooked lamb after resting.
• Paper towels: Helpful for patting the lamb dry before seasoning.
• Measuring cups and spoons: Crucial for accurate ingredient proportions.
• Aluminum foil: Used to cover and rest the lamb after roasting.
• Sharp knife: Required for slicing the lamb before serving.

How to Cook Ina Garten Easy Provencal Lamb

Rustic Mediterranean Lamb Feast

• Oven Preparation

Set your oven to a blazing hot temperature that will help create a beautiful crust on the lamb.

• Lamb Coating

Blend a zesty mixture of tangy mustard, fragrant herbs, and rich balsamic for a mouthwatering marinade. Generously slather this vibrant mixture all over the lamb, ensuring every inch is covered.

• Vegetable Symphony

Create a colorful medley of ripe tomatoes, sweet onions, and golden honey. The vegetables will roast alongside the lamb, absorbing all the delicious drippings and creating a luscious sauce.

• Roasting Magic

Place the lamb in the oven, surrounded by the vegetable mixture. Drizzle extra honey over the top for a caramelized finish that will make your kitchen smell absolutely incredible.

• Cooking Perfection

Roast the lamb until it reaches a perfect medium-rare, allowing the meat to become tender and juicy. The magic happens slowly, transforming the lamb into a melt-in-your-mouth centerpiece.

• Resting Period

Let the lamb rest after cooking, allowing the juices to redistribute and ensure maximum tenderness. This crucial step guarantees each slice will be succulent and flavorful.

• Elegant Serving

Slice the lamb with care and arrange it on a beautiful platter. Spoon the roasted vegetables and pan juices over the top, creating a stunning presentation that will impress everyone at the table.

Tips & Tweaks for Ina Garten Easy Provencal Lamb

• Experiment with different herb combinations like mint, oregano, or lavender to add a unique Provençal twist that elevates the traditional recipe.
• Try leg of lamb, boneless lamb roast, or lamb shoulder for varied textures and cooking times, ensuring you adjust the roasting duration based on the specific cut's weight and thickness.
• Incorporate additional Mediterranean vegetables like zucchini, eggplant, or bell peppers to create a more robust and colorful roasting pan mix that complements the lamb's rich flavor.
• Use a reliable meat thermometer to check doneness, remembering that lamb continues cooking during the resting period, so remove it slightly before reaching your desired internal temperature for perfect results every time.
• Select robust red wines like Côtes du Rhône, Cabernet Sauvignon, or Syrah to enhance the lamb's deep, savory notes and create a restaurant-quality dining experience at home.

Succulent Provencal Lamb Recipe

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4.6 from 33 reviews

• Total Time: 1 hour 50 minutes
• Yield: 8 1x

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Description

Ina Garten’s easy Provençal lamb recipe offers a delightful journey through southern French cuisine. Tender lamb marinated in herbs and spices creates a simple yet elegant dish for dinner gatherings.

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Ingredients

Scale 1x2x3x

• 1 (6 to 7 lb / 2.7 to 3.2 kg) bone-in leg of lamb, trimmed and tied
• 3 lb / 1.4 kg ripe red tomatoes, cored and 1-inch-diced
• 1 large Spanish onion, sliced
• ½ cup / 120 ml Dijon mustard
• ½ cup / 120 ml good olive oil
• ½ cup / 120 ml good honey
• 3 tbsps chopped garlic (9 cloves)
• 1 tbsp chopped fresh rosemary leaves
• 1 tbsp balsamic vinegar
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• Kosher salt
• Freshly ground black pepper

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Instructions

1. Preparation: Preheat oven to 450°F / 230°C, positioning rack in center. Pat lamb dry with paper towels, ensuring surface is moisture-free for optimal roasting.
2. Marinade Construction: Blend Dijon mustard, garlic, rosemary, balsamic vinegar, salt, and black pepper in food processor until smooth. Thoroughly massage marinade into lamb, covering entire surface with aromatic mixture.
3. Vegetable Companion: Combine diced tomatoes, olive oil, honey, onions, salt, and pepper in large mixing bowl. Toss ingredients to create harmonious vegetable medley. Distribute mixture around lamb in roasting pan, interspersing fresh thyme and rosemary sprigs throughout.
4. Roasting Technique: Place pan in preheated oven. Maintain 450°F / 230°C for initial 20 minutes, then reduce temperature to 350°F / 175°C. Continue roasting 1 to 1¼ hours until internal temperature reaches 130°F to 135°F / 54°C to 57°C for medium-rare perfection.
5. Resting and Serving: Remove lamb from oven and tent loosely with foil for 15 minutes. Discard spent herb stems. Slice meat with precision, arranging on serving platter. Warm tomato mixture if desired. Garnish with additional salt and pepper. Serve with roasted tomatoes and pan juices as accompaniment.

Notes

• Meat Preparation Tip: Pat lamb completely dry before marinating to ensure a crisp, golden exterior and maximize flavor absorption.
• Temperature Precision: Use a reliable meat thermometer to check internal temperature for consistent medium-rare doneness between 130-135°F.
• Resting Strategy: Allow lamb to rest for exactly 15 minutes after roasting, which helps redistribute internal juices and guarantees tender, succulent meat.
• Flavor Enhancement: Marinate lamb at room temperature for 30-60 minutes before cooking to intensify the herb and mustard seasoning penetration.

• Prep Time: 30 minutes
• Cook Time: 1 hour 20 minutes
• Category: Dinner
• Method: Roasting
• Cuisine: French

Nutrition

• Serving Size: 8
• Calories: 500
• Sugar: 12 g
• Sodium: 450 mg
• Fat: 35 g
• Saturated Fat: 8 g
• Unsaturated Fat: 25 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 2 g
• Protein: 30 g
• Cholesterol: 100 mg