Prep+Cooking time: 1.5 hours total
one 7-6 lbs bone-in-leg lamb, trimmed and tied
1/2 cup dijon mustard
3 tbsp garlic, chopped (9 cloves)
1 tbsp fresh rosemary leaves, chopped
1 tbsp balsamic vinegar
Kosher salt and freshly ground pepper
3 lbs. ripe red tomatoes, cored and diced
1/2 c good olive oil
1/2 c good honey
1 large Spanish onion, sliced
4 sprigs fresh thyme
2 sprigs fresh rosemary
1.) Preheat oven to 450˚.
2.) Place leg of lamb in large roasting pan fat side up and pat it dry. Combine mustard, 1 tbsp garlic, rosemary, balsamic vinegar, 1 tbsp salt and 1/2 tsp pepper in a mini food processor. Pulse until the garlic and rosemary are minced. Spread mixture over the lamb.
3.) Place the tomatoes, olive oil, 1/4 cup of honey, onion and remaining garlic, 2 tbsp salt, 2 tsp 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 of honey.
4.) 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 lamb on a cutting board, cover aluminum foil and allow to rest for 15 minutes. Discard herb stems and return the tomatoes to the oven to keep warm. Slice lamb, arrange on platter, sprinkle with salt and pepper, and serve with the tomatoes and pan juices spooned on top.