Easy Provençal Lamb
Easy Provençal Lamb might be just the main course you are searching for. This recipe serves 8. For $4.91 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. One serving contains 534 calories, 47g of protein, and 24g of fat. If you have olive oil, dijon mustard, leg of lamb, and a few other ingredients on hand, you can make it. It is brought to you by Epicurious. Several people made this recipe, and 795 would say it hit the spot. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. With a spoonacular score of 98%, this dish is awesome. Try Easy Provençal Lamb, Barefoot Contessa's Easy Provençal Lamb, and Provençal Grilled Lamb for similar recipes.
Servings: 8
Ingredients:
1 tablespoon balsamic vinegar
1/2 cup Dijon mustard
2 sprigs fresh rosemary
1 tablespoon chopped fresh rosemary leaves
4 sprigs fresh thyme
3 tablespoons chopped garlic (9 cloves), divided
1/2 cup good honey (see note), divided
Kosher salt and freshly ground black pepper
1 (6- to 7-pound) bone-in leg of lamb, trimmed and tied
Note: You'll want to use a liquid—rather than a solid—honey for this recipe so it can be drizzled on the lamb.
1/2 cup good olive oil
1 large Spanish onion, sliced
3 pounds ripe red tomatoes, cored and 1-inch diced
Equipment:
oven
paper towels
roasting pan
food processor
bowl
kitchen thermometer
aluminum foil
cutting board
frying pan
Cooking instruction summary:
Preparation Preheat the oven to 450 degrees. 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 garlic, the rosemary, balsamic vinegar, 1 tablespoon salt and 1/2 teaspoon of 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 1 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 and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees 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. Reprinted with permission from Barefoot Contessa How Easy Is That? Fabulous Recipes and Easy Tips by Ina Garten, 2010 Clarkson Potter, a division of Random House, Inc.
Step by step:
1. Preheat the oven to 450 degrees.
2. Place the leg of lamb in a large roasting pan fat side up and pat it dry with paper towels.
3. Combine the mustard, 1 tablespoon of garlic, the rosemary, balsamic vinegar, 1 tablespoon salt and 1/2 teaspoon of pepper in a mini food processor and pulse until the garlic and rosemary are minced.
4. Spread the mixture on the lamb.
5. Place the tomatoes, olive oil, 1/4 cup of the honey, the onion, the remaining 1 tablespoons garlic, 2 tablespoons salt, and 2 teaspoons pepper in a bowl and toss well.
6. Pour the tomato mixture around the lamb and tuck in the thyme and rosemary sprigs.
7. Drizzle the lamb with the remaining 1/4 cup of honey.
8. Roast for 20 minutes. Turn the heat down to 350 degrees and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees for medium-rare.
9. 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.
10. Reprinted with permission from Barefoot Contessa How Easy Is That? Fabulous Recipes and Easy Tips by Ina Garten, 2010 Clarkson Potter, a division of Random House, Inc.
Nutrition Information:
covered percent of daily need
