Provencal Delight Ina Garten Lamb Recipe for Dinner

Provençal lamb carries the rustic essence of southern French cuisine with its robust and aromatic profile.

Mediterranean flavors dance through this succulent dish, promising a culinary journey that transports you instantly.

Regional spices and herbs transform an ordinary protein into an extraordinary dining experience.

Tender meat absorbs complex seasonings, creating layers of rich, mouth-watering taste sensations.

Traditional cooking methods elevate simple ingredients into something genuinely spectacular.

Home cooks can easily master this technique with a few strategic steps.

The result celebrates rustic elegance and comfort food in one stunning preparation: get ready to impress.

Store Easy Provencal Lamb Without Losing Aroma

• Vacuum Seal: Lock in freshness by using a vacuum sealer to remove all air from the storage bag. Vacuum sealing prevents freezer burn and preserves the lamb's tender texture for up to 4 months, significantly extending its lifespan compared to standard freezing methods.
• Glass Container Storage: Transfer cooled lamb to thick-walled glass containers with tight-fitting lids. These containers prevent odor transfer, maintain consistent temperature, and keep meat moisture intact for 3-4 days in the refrigerator.
• Individual Portion Packaging: Divide lamb into single-serving portions before storing. Wrap each portion separately in freezer-safe packaging, making future reheating convenient and reducing potential food waste.

Provencal Lamb Variations to Keep It Exciting

• Mediterranean Lamb Fusion: Swap Dijon mustard with za'atar spice blend and add cumin for a Middle Eastern flavor profile.
• Herb Garden Celebration: Replace rosemary with fresh thyme, oregano, and mint for a vibrant herb-infused lamb experience.
• Spicy Mediterranean Kick: Incorporate harissa paste into the mustard mixture and add red pepper flakes to the vegetable blend for extra heat.
• Smoky Roasted Version: Use smoked paprika in the lamb coating and add roasted bell peppers to the vegetable mixture for a deeper, smokier dimension.

A Cozy Farewell to Ina Garten’s Provencal Lamb

Provencal lamb embodies Mediterranean culinary magic, blending rustic charm with sophisticated flavors.

Ina Garten’s recipe transforms simple ingredients into an extraordinary dining experience.

French countryside nuances shine through each carefully crafted bite.

Mustard and herb marinades create complex flavor profiles that delight sophisticated palates.

Mediterranean vegetables complement succulent lamb with remarkable depth.

Bold textures and rich aromatics invite culinary adventurers to savor this spectacular dish – share this mouthwatering masterpiece, comment with passion, and spread deliciousness across social platforms!

Why Easy Provencal Lamb Brings French Comfort Home

• Unlock Flavor Explosion: Dijon mustard, garlic, and balsamic vinegar create a mouthwatering marinade that transforms ordinary lamb into a sensational centerpiece with bold, complex flavors that dance on your taste buds.
• Effortless Elegance in Cooking: This Provençal lamb recipe delivers restaurant-quality results with minimal kitchen skills, requiring simple ingredient mixing and basic roasting techniques that make even novice cooks look like culinary professionals.
• One-Pan Wonder Meal: The genius of this recipe lies in its streamlined cooking method, where lamb roasts alongside vibrant tomatoes and herbs, generating rich pan juices that enhance every single bite while minimizing cleanup time and kitchen mess.
• Mediterranean Magic at Home: Transporting you straight to the sunny landscapes of Southern France, this dish captures the essence of Provençal cooking through its fresh ingredients, aromatic herbs, and rustic roasting technique that celebrates simple, high-quality produce.

The Must-Haves for Ina’s Easy Provencal Lamb

• Lamb: Tender and flavorful meat that's the star of the dish, preferably a high-quality leg or shoulder cut with good marbling.

• Dijon Mustard, Rosemary, Garlic: Aromatic blend that creates a robust and tangy coating for the lamb, adding depth and Mediterranean character.

• Salt, Black Pepper, Balsamic Vinegar: Classic seasonings that enhance the meat's natural flavors and provide balanced seasoning.

• Tomatoes, Onion: Fresh vegetables that create a rich, sweet roasting foundation and provide additional moisture to the dish.

• Honey: Adds subtle sweetness and helps create a beautiful caramelized exterior on the lamb.

• Thyme, Rosemary Sprigs: Fresh herbs that infuse the lamb and vegetables with earthy, fragrant notes during roasting.

• Olive Oil: High-quality oil that helps distribute heat and adds richness to the roasted vegetables and lamb.

Roast Lamb the Ina Way With Provençal Charm

Step 1: Fire Up The Oven

Crank your oven to a blazing 450°F / 230°C to get ready for some serious roasting action.

Step 2: Massage The Lamb

• Dijon mustard
• Chopped garlic
• Chopped rosemary
• Balsamic vinegar
• Salt
• Black pepper

Pulse until everything is finely minced, then lovingly spread the mixture all over the lamb.

Step 3: Create Veggie Magic

• Diced tomatoes
• Olive oil
• Honey
• Sliced onion
• Salt
• Black pepper

Toss everything together until the ingredients are beautifully married.

Step 4: Build Your Roasting Masterpiece

Shower the vegetable mixture around the lamb in the pan. Nestle thyme and rosemary sprigs into the mix. Drizzle an extra splash of honey over the lamb for caramelized goodness.

Step 5: Roast To Perfection

Place the pan in the oven and roast for 20 minutes. Then lower the temperature to 350°F / 175°C and continue cooking for 1 to 1¼ hours. Your goal is reaching an internal temperature of 130°F to 135°F / 54°C to 57°C for that mouthwatering medium-rare.

Step 6: Let The Lamb Rest

Transfer the lamb to a cutting board and loosely tent with foil. Allow it to relax and redistribute its delicious juices for 15 minutes.

Step 7: Serve With Flair

Remove the herb stems and warm the tomato mixture if needed. Slice the lamb with confident strokes, arrange on a stunning platter, and sprinkle with a final touch of salt and pepper. Spoon those irresistible roasted tomatoes and pan juices over the top for a showstopping presentation.

Tips for Tender and Flavorful Provencal Lamb

• Master Temperature Control: Use a meat thermometer to nail the perfect medium-rare doneness, preventing overcooking and ensuring a tender, succulent lamb roast.
• Prep for Even Cooking: Give the lamb an hour to reach room temperature before roasting, which guarantees uniform heat distribution and maximum tenderness.
• Create a Flavorful Crust: Thoroughly dry the lamb with paper towels before applying the mustard mixture, allowing for a crispy exterior that locks in delicious flavors.
• Elevate with Premium Ingredients: Select top-quality olive oil, honey, and fresh herbs to transform this dish from good to extraordinary, adding depth and richness to every bite.
• Let Juices Settle Naturally: Cover the roasted lamb with foil and let it rest for 15 minutes, allowing the internal juices to redistribute and create a more mouthwatering, tender result.

Ina Garten Easy Provencal Lamb Recipe

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4.7 from 22 reviews

• Total Time: 1 hour 50 minutes
• Yield: 8 1x

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Description

Provençal lamb offers a rustic French countryside charm with tender meat slow-roasted in herbs and garlic. Aromatic rosemary and thyme infuse this classic dish, inviting diners to savor Mediterranean flavors that transport them directly to southern France’s sun-drenched landscapes.

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Ingredients

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Main Ingredients:

• 1 (6- to 7-pound / 2.7- to 3.2-kilogram) bone-in leg of lamb, trimmed and tied
• 3 pounds / 1.4 kilograms ripe red tomatoes, cored and 1-inch-diced
• 1 large Spanish onion, sliced

Herbs and Seasonings:

• ½ cup / 120 milliliters Dijon mustard
• 3 tablespoons chopped garlic (9 cloves)
• 1 tablespoon chopped fresh rosemary leaves
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 tablespoon balsamic vinegar
• Kosher salt
• Freshly ground black pepper

Liquid and Sweeteners:

• ½ cup / 120 milliliters good olive oil
• ½ cup / 120 milliliters good honey

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Instructions

1. Calibrate the oven temperature to a scorching 450°F / 230°C, ensuring precise heat distribution for optimal roasting.
2. Meticulously position the lamb in a spacious roasting vessel, positioning the fatty surface upward. Gently desiccate the meat using absorbent towels. Construct a robust marinade by combining Dijon mustard, minced garlic, finely chopped rosemary, balsamic vinegar, salt, and freshly ground black pepper in a food processor. Pulse until achieving a harmonious, uniform consistency. Generously coat the lamb with this aromatic blend, ensuring complete coverage.
3. Prepare a vibrant vegetable medley by combining diced tomatoes, extra virgin olive oil, golden honey, thinly sliced onions, salt, and ground pepper in a generous mixing bowl. Thoroughly intermingle the ingredients to create a cohesive mixture.
4. Artfully arrange the vegetable mixture surrounding the lamb within the roasting pan. Nestle fragrant thyme and rosemary sprigs throughout the composition. Drizzle the remaining honey over the lamb, creating a glistening surface.
5. Initiate the roasting process by placing the pan in the preheated oven. Maintain the intense 450°F / 230°C temperature for 20 minutes, then reduce to a gentler 350°F / 175°C. Continue roasting for approximately 1 to 1¼ hours, monitoring the internal temperature until it reaches 130°F to 135°F / 54°C to 57°C for a perfect medium-rare doneness.
6. Upon completion, carefully extract the lamb from the oven and transfer to a cutting surface. Loosely tent with aluminum foil, allowing the meat to rest and redistribute its succulent juices for 15 minutes.
7. Before serving, discard the spent herb stems and gently warm the tomato mixture if desired. Slice the lamb with precision, arranging the pieces on an elegant platter. Enhance with an additional sprinkle of salt and pepper. Present the roasted tomatoes and pan juices as a complementary accompaniment.

Notes

• Check Doneness with a Meat Thermometer: Grab a reliable meat thermometer to nail the perfect medium-rare without guesswork, ensuring your lamb is cooked precisely right.
• Room Temperature Matters: Pull the lamb out of the fridge an hour before roasting, letting it warm up naturally for more even cooking and incredible tenderness.
• Dry Surface Means Better Seasoning: Grab paper towels and thoroughly pat the lamb dry, creating the ideal canvas for the mustard mixture to stick and form a deliciously crispy exterior.
• Fresh Ingredients Make Magic: Splurge on top-notch olive oil, golden honey, and vibrant herbs that transform an ordinary roast into a mouthwatering masterpiece.
• Patience Rewards Great Cooking: Tent the roasted lamb with foil and let it rest peacefully for 15 minutes, allowing those delicious juices to settle and intensify the flavor throughout every succulent bite.

• Prep Time: 30 minutes
• Cook Time: 1 hour 20 minutes
• Category: Dinner
• Method: Roasting
• Cuisine: French

Nutrition

• Serving Size: 8
• Calories: 900 kcal
• Sugar: 15g
• Sodium: 800mg
• Fat: 50g
• Saturated Fat: 15g
• Carbohydrates: 20g
• Fiber: 5g
• Protein: 70g
• Cholesterol: 120mg