You'll want to use a liquid�rather than a solid�honey for this recipe
Preheat the oven to 450 degrees.
Place the leg of lamb in a large roasting pan fat side up and pat it dry with paper towels. Combine the mustard, 1 tablespoon of garlic, the rosemary, balsamic vinegar, 1 tablespoon salt and 1/2 teaspoon of pepper in a mini food processor and pulse until the garlic and rosemary are minced. Spread the mixture on the lamb.
Place the tomatoes, olive oil, 1/4 cup of the honey, the onion, the remaining 1 tablespoons garlic, 2 tablespoons salt, and 2 teaspoons pepper in a bowl and toss well. Pour the tomato mixture around the lamb and tuck in the thyme and rosemary sprigs. Drizzle the lamb with the remaining 1/4 cup of honey.
Roast for 20 minutes. Turn the heat down to 350 degrees and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Discard the herb stems and return the tomatoes to the oven to keep warm. Slice the lamb, arrange on a platter, sprinkle with salt and pepper, and serve with the tomatoes and pan juices spooned on top.
Can do it with a boneless leg too.
Easy, quick and delicious. Leg of lamb was pretty pricey, so we bought a lamb shank (about 1.5lbs), 450 for 20mins and then 350 for 30mins. Cut all the ingredients in half. A bit salty, so would cut that even more, but otherwise very good.
Delicious! Variation: I made this with cut-up chicken also, and it is just as good.
One of the best lamb dishes we have ever made, and surprisingly easy! We followed the previous user's review and added potatoes during the last 40 minutes - perfect. Served it with Epicurious' Honey-Roasted Pear Salad with Thyme Verjus Dressing
This recipe was exceptional, the mustard and honey combined to a perfect crust on the lamb and the tomatoes and herbs were delicious. I halved some yellow potatoes and threw them in for the last 40 minutes or so.
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Serving Size: 1 Serving (68g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 153 | ||
Calories from Fat: 133 (87%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.8g | 20 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 10.6g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 633.1mg | 22 % | |
Potassium 87.2mg | 2 % | |
Total Carbohydrate 4.7g | 1 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 3.2g | ||
Protein 1.8g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 153
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