Whether served as the centerpiece of an elegant dinner party or as a cozy family meal, Ina Garten’s Lamb Provencal recipe is guaranteed to elevate any occasion with its exquisite taste and rustic charm.
Infused with the aromatic flavors of Provence, this Lamb Provencal recipe features a leg of lamb marinated in a fragrant blend of garlic, rosemary, thyme, and savory herbs. Slow-roasted to perfection, the lamb emerges from the oven with a golden crust and melt-in-your-mouth tenderness that’s sure to impress even the most discerning palates.
How to select a good cut of Lamb
As with most quality roasts, it all starts with sourcing a good cut of meat. When I am unsure about selecting the right cut or size, chatting honestly with my local butcher is the best way to go. Most butchers are more than happy to share their knowledge and talk about the various cuts of meat.
Lamb Provencal
Ingredients
- 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 plus branch of rosemary for garnish
Instructions
- Preheat the oven to 450 degrees F.
- 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.
- Roast for 20 minutes. Turn the heat down to 350 degrees F and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees 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. Garnish with a branch of rosemary.
1 thought on “Lamb Provencal”
The lamb was very good but what is better is the marinade and the tomatoes. I followed same
directions but used a pork roast and it was unbelievable- even better than the lamb! I think it would be good on anything