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Easy Provenal Lamb

Easy Provenal Lamb Recipe

  • 1 (6- to 7-pound) bone-in leg of lamb, trimmed and tied
  • 1/2 cup Dijon mustard
  • 3 tablespoons chopped garlic (9 cloves), divided
  • 1 tablespoon chopped fresh rosemary leaves
  • 1 tablespoon balsamic vinegar
  • Kosher salt and freshly ground black pepper
  • 3 pounds ripe red tomatoes, cored and 1-inch diced
  • 1/2 cup good olive oil
  • 1/2 cup good honey (see note), divided
  • 1 large Spanish onion, sliced
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • Note: You'll want to use a liquidrather than a solidhoney for this recipe so it can be drizzled on the lamb.
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