Roast Leg Of Lamb Provencal Recipes

Steps:

• Preheat the oven to 450 degrees.
• 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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut slits in the top of the leg of lamb every 3 to 4 inches, deep enough to push slices of garlic down into the meat. Salt and pepper generously all over the top of lamb, place several sprigs of fresh rosemary under and on top of the lamb. Place lamb on roasting pan.
• Roast in preheated oven until the lamb is cooked to your desired doneness, about 1 3/4 to 2 hours. Do not overcook the lamb, the flavor is best if meat is still slightly pink. Let rest at least 10 minutes before carving.

Steps:

• Preheat the oven to 400 degrees.
• In a large saucepan, bring the potatoes, salt and milk to a boil over medium-high heat, stirring occasionally so the potatoes do not stick to the bottom of the pan. Reduce the heat to medium and cook, stirring from time to time, until the potatoes are tender, about 15 minutes. Season with pepper. Remove from the heat and set aside.
• Combine the parsley and garlic and sprinkle half into a large oval gratin dish, measuring about 16 by 10 by 2 inches. Spoon the potato-and-milk mixture into the pan and sprinkle with the remaining parsley and garlic mixture.
• Carefully trim the fat from the lamb. Season with salt and pepper and place the lamb on top of the potatoes. Roast, uncovered, about one hour, or from eight to 10 minutes per pound. Do not turn the lamb.
• Combine the ingredients for the herb crust. After the lamb has been roasting for about 45 minutes, sprinkle the meat with the herb, garlic and bread-crumb mixture. Remove from the oven and let sit 20 minutes before serving.
• To serve, carve the lamb into thin slices and arrange on warmed dinner plates or on a serving platter, with the potatoes alongside.