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True to the recipe, once the timer sounded the leg of lamb was done, crisp and crusty on the outside and perfect medium rare. It smelled fantastic thanks to combination of melting tomatoes, onions, and herbs, and honey Dijon glaze. It was all wow factor with none of the effort that usually accompanies meals of this caliber, gorgeous Mediterranean flavors and perfectly cooked lamb, and even better plenty of lamby leftovers.
Adapted from How Easy Is That? by Ina Garten. Copyright © 2010. Published by Clarkson Potter. Available wherever books are sold. All Rights Reserved.
1 (6- to 7-pound) bone-in leg of lamb, trimmed and tied
1/2 cup Dijon mustard
3 tablespoons chopped garlic (9 cloves), divided
1 tablespoon chopped fresh rosemary leaves
1 tablespoon balsamic vinegar
Kosher salt and freshly ground black pepper
3 pounds ripe red tomatoes, cored and 1-inch-diced
1/2 cup good olive oil
1/2 cup good honey, divided
1 large Spanish onion, sliced
4 sprigs fresh thyme
2 sprigs fresh rosemary
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