This delicious Provençal Lamb by Ina Garten is perfect for a hearty and easy meal. Packed with vibrant tomatoes, honey, and fresh herbs, this recipe uses common ingredients you likely have at home. Enjoy tender, flavorful lamb with a sweet glaze—ideal for family dinners or special occasions.
Recipe Ingredients:
- 1 (6- to 7-lb) bone-in leg of lamb, trimmed and tied
- ½ c Dijon mustard
- 3 tbsp chopped garlic (9 cloves), divided
- 1 tbsp chopped fresh rosemary leaves
- 1 tbsp balsamic vinegar
- Kosher salt and freshly ground black pepper
- 3 lb ripe red tomatoes, cored and 1-inch-diced
- ½ c good olive oil
- ½ c good honey, divided
- 1 large Spanish onion, sliced
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
How To Make Easy Provençal Lamb?
- Preheat the oven: Set your oven to 450°F / 230°C.
- Prepare the lamb: Place the lamb in a large roasting pan, fat side up, and pat it dry with paper towels. Combine ½ cup Dijon mustard, 1 tbsp chopped garlic, 1 tbsp chopped rosemary, 1 tbsp balsamic vinegar, 1 tbsp salt, and ½ tsp pepper in a food processor. Pulse until finely minced, then spread the mixture evenly over the lamb.
- Prepare the vegetables: In a large bowl, mix 3 lb diced tomatoes, ½ cup olive oil, ¼ cup honey, sliced onion, 2 tbsp salt, and 2 tsp pepper. Toss well to combine.
- Assemble for roasting: Pour the vegetable mixture around the lamb in the pan and tuck in the thyme and rosemary sprigs. Drizzle the remaining ¼ cup honey over the lamb.
- Roast the lamb: Place the pan in the oven and roast for 20 minutes. Reduce the heat to 350°F / 175°C and continue roasting for 1 to 1¼ hours, or until the lamb’s internal temperature reaches 130°F to 135°F / 54°C to 57°C for medium-rare.
- Rest the lamb: Remove the lamb from the oven and transfer it to a cutting board. Cover loosely with foil and let it rest for 15 minutes.
- Serve the lamb: Discard the herb stems and warm the tomato mixture if needed. Slice the lamb, arrange it on a platter, and sprinkle with additional salt and pepper. Serve with the roasted tomatoes and pan juices spooned over the top.
Recipe Tips:
- Use a Meat Thermometer: Invest in a reliable meat thermometer to accurately check the lamb’s internal temperature. This ensures you achieve the perfect medium-rare doneness without overcooking.
- Bring Lamb to Room Temperature: Let the leg of lamb sit at room temperature for about an hour before roasting. This helps the meat cook evenly and enhances tenderness.
- Pat the Lamb Dry: Before applying the mustard mixture, thoroughly pat the lamb dry with paper towels. Removing excess moisture allows the mustard to adhere better and creates a nice, crispy crust.
- Choose Quality Ingredients: Use high-quality olive oil, honey, and fresh herbs. These premium ingredients significantly boost the overall flavor and richness of the dish.
- Allow the Lamb to Rest: After roasting, let the lamb rest under aluminum foil for 15 minutes. This resting period allows the juices to redistribute, resulting in a juicier and more flavorful roast.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover Easy Provençal Lamb cool until it reaches room temperature. Then, store it in an airtight container in the refrigerator for up to 3 days.
- Freeze: Wrap the Easy Provençal Lamb tightly and place it in the freezer for up to 3 months. To thaw, move it to the refrigerator overnight before reheating.
Nutrition Facts
- Calories: 900 kcal
- Total Fat: 50g
- Saturated Fat: 15g
- Cholesterol: 120mg
- Sodium: 800mg
- Potassium: 800mg
- Total Carbohydrate: 20g
- Dietary Fiber: 5g
- Sugars: 15g
- Protein: 70g
Check out More Recipes:
Ina Garten Easy Provençal Lamb
Description
This delicious Provençal Lamb by Ina Garten is perfect for a hearty and easy meal. Packed with vibrant tomatoes, honey, and fresh herbs, this recipe uses common ingredients you likely have at home. Enjoy tender, flavorful lamb with a sweet glaze—ideal for family dinners or special occasions.
Ingredients
Instructions
- Preheat the oven: Set your oven to 450°F / 230°C.
- Prepare the lamb: Place the lamb in a large roasting pan, fat side up, and pat it dry with paper towels. Combine ½ cup Dijon mustard, 1 tbsp chopped garlic, 1 tbsp chopped rosemary, 1 tbsp balsamic vinegar, 1 tbsp salt, and ½ tsp pepper in a food processor. Pulse until finely minced, then spread the mixture evenly over the lamb.
- Prepare the vegetables: In a large bowl, mix 3 lb diced tomatoes, ½ cup olive oil, ¼ cup honey, sliced onion, 2 tbsp salt, and 2 tsp pepper. Toss well to combine.
- Assemble for roasting: Pour the vegetable mixture around the lamb in the pan and tuck in the thyme and rosemary sprigs. Drizzle the remaining ¼ cup honey over the lamb.
- Roast the lamb: Place the pan in the oven and roast for 20 minutes. Reduce the heat to 350°F / 175°C and continue roasting for 1 to 1¼ hours, or until the lamb’s internal temperature reaches 130°F to 135°F / 54°C to 57°C for medium-rare.
- Rest the lamb: Remove the lamb from the oven and transfer it to a cutting board. Cover loosely with foil and let it rest for 15 minutes.
- Serve the lamb: Discard the herb stems and warm the tomato mixture if needed. Slice the lamb, arrange it on a platter, and sprinkle with additional salt and pepper. Serve with the roasted tomatoes and pan juices spooned over the top.
Notes
- Use a Meat Thermometer: Invest in a reliable meat thermometer to accurately check the lamb’s internal temperature. This ensures you achieve the perfect medium-rare doneness without overcooking.
- Bring Lamb to Room Temperature: Let the leg of lamb sit at room temperature for about an hour before roasting. This helps the meat cook evenly and enhances tenderness.
- Pat the Lamb Dry: Before applying the mustard mixture, thoroughly pat the lamb dry with paper towels. Removing excess moisture allows the mustard to adhere better and creates a nice, crispy crust.
- Choose Quality Ingredients: Use high-quality olive oil, honey, and fresh herbs. These premium ingredients significantly boost the overall flavor and richness of the dish.
- Allow the Lamb to Rest: After roasting, let the lamb rest under aluminum foil for 15 minutes. This resting period allows the juices to redistribute, resulting in a juicier and more flavorful roast.
Ina Garten Easy Provençal Lamb