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.
Ingredients
Scale
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
Instructions
- Calibrate the oven temperature to a scorching 450°F / 230°C, ensuring precise heat distribution for optimal roasting.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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