Ingredients
*1 6-7lb bone in leg of lamb, trimmed
*1/2 cup dijon mustard
*9 cloves garlic minced
*1 tb. fresh rosemary, minced
*1 tb. balsamic vinegar
*3 lb. diced tomatoes
*1/2 cup olive oil
*1/2 cup good honey
*1 spanish onion, sliced
*4 sprigs thyme
*2 sprigs rosemary
Preparation
Preheat oven to 450 degrees
Combine mustard, 1 tb. garlic, rosemary, vinegary, 1 tb. salt and pepper in a mini processor. Pulse until minced. Spread on lamb.
Place tomatoes, olive oil, 1/4 cup honey, onion, 1 tb. garlic, 2 tb. salt and 2 tsp. pepper in a bowl. Mix well.
Pour around lamb,. Tuck in sprigs. Drizzle lamb with 1/4 cup honey.
Roast 20 minutes. Then turn heat down to 350 and roast 1 to 1 1/4 hours until temp is 130-135 degrees.
Let rest with aluminum foil tent 15 minutes. Slice
Meanwhile, reduce tomato and pan juices a bit, season to taste and pour over lamb slices
