Leg of Lamb Provencal

Today my friends, we're on our knees in total supplication to the goddess of great grub, Ina Garten. The leg of lamb we had last night with her instructions was without question the absolute best thing since sliced bread. I kid you not!

Coated with a paste of Dijon mustard, garlic, rosemary, balsamic, coarse salt and pepper all whizzed in my fancy dancy new Kitchenaid immersion blender with the mini chopper attachment (ya' gotta love Christmas) then drizzled with honey and cooked in a roasting pan nestled amongst sweet onion and lovely little pearl tomatoes, the roast is to die for easy to put together. Garnished with more fresh rosemary and lovely thyme, the flavor is not to be believed.

The roast was a perfect medium rare and the pan juices with cooked down vegetables incredible. Served along with some roasted fingerling potatoes done in a hot cast iron pan for 20 minutes, dinner was on the table in a scant two hours from start to finish and definitely company worthy.

You see we had friends visiting last night from my old home town of Calgary so we had to put on the dogs in celebration and believe me this was a perfect celebratory dinner. So there - now the secret's out as to why I'm late posting for the day. I honestly couldn't spare a minute of catching up on all the news and bragging about my wonderful life with my darling big guy. I'm the luckiest girl in the whole USA. I know it and now you do too!

Here's my version of the recipe, but if you want to see the real thing hit this link and it'll take you right to Ina. You really need to try this one and if you don't  like lamb, I believe it would work with a lovely pork roast too, just adjust the cooking time accordingly. Also, per Ina's instructions, I tied the roast up all pretty before coating it with the yummy paste, when I make it again I won't bother so I'm leaving that step out of my version.

As you can see, the layer of crunchy goodness suffered greatly in the carving process because the string had to be removed and really, why waste all that fabulous flavor never mind your valuable time while you could be enjoying wine and appetizers in the sun with your Canadian friends ....oh me. The darn cook is so deprived, isn't she!

Leg of Lamb Provencal (from Ina Garten via epicurious.com)

1 – 5 to 6 pound bone in leg of lamb, trimmed, rinsed and dried

 

1/2 cup Dijon mustard (I used coarse ground)

1 tablespoon minced garlic

2 tablespoons fresh rosemary leaves

1 tablespoon balsamic vinegar

1/2 teaspoon coarse salt

Fresh ground black pepper

 

1/4 cup liquid honey

Preheat oven to 450. Combine mustard, garlic, rosemary, balsamic, salt and pepper in mini chopper. Pulse until a paste forms and all ingredients are well mixed. Place lamb in well greased roasting pan and coat roast with mustard paste. Drizzle with liquid honey.

 

Combine in a medium bowl, tossing till well coated

 

8 cloves garlic, coarsely chopped

2 pints grape tomatoes, washed and dried

1/2 cup olive oil

1/4 cup honey

2 large sweet onions sliced

4 sprigs fresh thyme

2 sprigs fresh rosemary

Pour vegetable mixture around outside of lamb roast. Bake at 450 for 20 minutes. Lower heat to 350 and roast for additional 1-1/4 to 1-1/2 hours until thermometer reaches 135 for medium rare. Allow to rest for 15 minutes before carving. Slice ham, arrange tomatoes and pan juices on top.

* Note – during last 20 minutes of cooking, I put a pound of washed and dried fingerling potatoes in a hot cast iron pan. Drizzle the potatoes with olive oil and sprinkle with coarse salt. Roast for 20 minutes or until potatoes are tender. Serve a long with roast.  Makes 6 to 8 servings. Download Leg of Lamb Provencal

Hint - for a lower carb version, reduce the amount of pearl tomatoes and the honey to half. Serve with green vegetables rather than potatoes.

Comments

[Nanan]

I did read this last night - but too exhausted from dealing with the VA to post - this looks lovely - I do think Ina has wonderful recipes - nice and basic - good food!

[June]

Ina is wonderful and seldom disappoints. I hope you've recovered from your difficult day. Darn - isn't the VA supposed to make your life easier?

[angela elser]

Noticed that your meal pic is a boneless leg and the link to Ina's recipe is for shank. Totally different cooking times. Which is it?

[June]

Angela, if you look closely at my photo you'll notice there is a bone in that leg of lamb as indicated in my version of the recipe listed below the photo. If in doubt on cooking times, just use a meat thermometer and roast until it reaches 135 for medium rare.