What's for Dinner? Provencal Lamb ~ Of course!

                        Good gracious Barefoot Contessa!!
                                       

                               Love that Ina!
                                        
I made this last night and it was off da' hook!  Even my pickiest 12 year old palate liked it~and I'm tellin' ya.....that ones taste buds have been changing daily.......... right along with the surly attitude!  


                                    So~ Bring It On.......                                                             
                                     (unless your a veggie of course!)

1. 
   
   Preheat the oven to 450°F.
2. 
   
   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 the garlic, the rosemary, balsamic vinegar, 1 tablespoon salt, and 1/2 teaspoon 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 2 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.
3. 
   

   Roast for 20 minutes. Turn the heat down to 350°F and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135°F 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.

   
   

   
   

   
   

                                   I served it with Hericot Verts
                                           (French green beans)


                                       Spinach Salad with 
                                   Goat cheese and pecans 
              simple dressing of Olive Oil and Basalmic Vinegar


                                                AND~of course
                                    A Rustic French Baguette
                                (you gotta dip the bread in that tomato base!)


                                         Scrumptious and Easy!


                                     I don't even have leftovers!!


                                           ~  Bon Appetit ~


                                                       xo~