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   MSGID: 1:18/200@fidonet 66888c10   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Easy Provencal Lamb   
    Categories: Lamb/mutton, Herbs, Vegetables   
         Yield: 8 Servings   
       
         7 lb Bone-in leg of lamb; trimmed   
              - tied   
       1/2 c  Dijon mustard   
         3 tb Chopped garlic; divided   
         1 tb Chopped fresh rosemary   
              - leaves   
         1 tb Balsamic vinegar   
              Salt & fresh ground pepper   
         3 lb Ripe red tomatoes; cored, 1"   
              - dice   
       1/2 c  Good olive oil   
       1/2 c  Good honey; divided *   
         1 lg 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.   
        
     Preheat the oven to 450°F/232°C.   
        
     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 garlic, the rosemary, balsamic vinegar, 1   
     tablespoon salt and 1/2 teaspoon of 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 1 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   
     and roast for another 1 to 1 1/4 hours, until a meat   
     thermometer registers 130 to 135 degrees 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.   
        
     Yield: Makes 8   
        
     by Ina Garten; Barefoot Contessa How Easy Is That?   
     Fabulous Recipes and Easy Tips   
        
     Epicurious | October 2010   
        
     Format by Dave Drum; May 06, 2016   
        
     Uncle Dirty Dave's Archives   
       
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