In her book Barefoot Contessa How Easy Is That?, Ina Garten writes: "My friend Myriam Richard-Delorme in Paris is a great cook and she gave me this recipe. All you do is put a leg of lamb in a roasting pan with lots of cut-up tomatoes, onions, garlic, rosemary—and then pour honey over it to caramelize the lamb and tomatoes while they roast. Everything cooks in one pan and a few hours later you have the most succulent roast lamb, plus the tomatoes and pan juices become the sauce. OMG is it fabulous!"
Note: You'll want to use a liquid—rather than a solid—honey for this recipe so it can be drizzled on the lamb.
This recipe is excerpted from Barefoot Contessa: How Easy is That? by Ina Garten Copyright © 2010 by Ina Garten. Excerpted by permission of Clarkson Potter, a division of Random House, Inc.