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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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