Tag Archives: Leg of lamb

Lamb provencal

This recipe comes from Ina  Garten’s cookbook: “How easy is that?” and I really recommend this book because so far, all the recipes I have made are fantastically tasty and easy to make. This recipe is no exception and I love it so much that I have made it twice in the last month, even though I don’t normally cook lamb that much. It’s so tasty, you’ll want to lick the plate!

LambProvencal_002

Source: Ina Garten: How easy is that?

Ingredients

Serves 8

1 bone-in leg of lamb (about 3kg)
3 heaped tbsp Dijon mustard
3 tbsp garlic (9 cloves), peeled
1 tbsp fresh rosemary leaves
1 tbsp balsamic vinegar
Sea salt and freshly ground black pepper to taste
700g ripe red tomatoes (I used cherry vine tomatoes but any good quality tomatoes will do), cut in half
50g olive oil
50g liquid honey
1 Spanish onion (or large onion), peeled and sliced
4 sprigs fresh thyme
4 sprigs fresh rosemary

LambProvencal_001

Method

  1. Preheat the oven at 220C
  2. Place the leg of lamb in a large roasting dish, fat side up and pat it dry with kitchen paper.
  3. Drop the garlic on running blades at speed 8, set aside.
  4. Drop rosemary leaves on running blades at speed 8.
  5. Add 1 tbsp of the chopped garlic, the mustard, balsamic vinegar, 1 tbsp sea salt and 1/2 tsp black pepper and combine 10 sec/speed 4.
  6. Spread the mixture on the lamb.
  7. Place the tomatoes, olive oil, 25g honey, remaining garlic, 1 tsp salt and 1 tsp black pepper in the TM bowl and chop 2 sec/speed 4.
  8. Pour around the lamb and add the slices of onion and the fresh sprigs of herbs.
  9. Drizzle with the remaining 25g honey and roast for 20 minutes.
  10. Turn the heat down to 180C and roast for another hour to 1 1/4 hour or until a meat thermometer registers 55 to 57C (130-135F).
  11. Place the lamb on a chopping board, cover with aluminium foil and leave to rest for 15 minutes.
  12. Discard the herbs and return the tomatoes to the oven to keep warm.
  13. Slice the lamb, arrange on a platter and serve with the tomatoes and pan juices spooned on top. Garnish with sautéed potatoes.

You made it…

I would like to share with you another beautiful brioche, this time made by Kathy. Thank you Kathy for sending me the photo and well done!

photoBrioche