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!"
- 1 (6- to 7-lb.) bone-in leg of lamb, trimmed and tied
- 1⁄2 cup Dijon mustard
- 3 tbsp. chopped garlic (9 cloves), divided
- 1 tbsp. chopped fresh rosemary leaves
- 1 tbsp. balsamic vinegar
- Kosher salt and freshly ground black pepper
- 3 lb. ripe red tomatoes, cored and 1-inch-diced
- 1⁄2 cup good olive oil
- 1⁄2 cup good honey (see note), divided
- 1 large Spanish onion, sliced
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
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.
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