Name: Easy Provençal Lamb
Yield: Makes 8
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 (see note), divided; 1 large 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.

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Easy Provençal LambQuentin Bacon

My friend Myriam Richard-Delorme in Paris is a great cook and she gave me this recipe. All you do is put a leg of lamb in a roasting pan with lots of cut-up tomatoes, onions, garlic, rosemary—and then pour honey over it to caramelize the lamb and tomatoes while they roast. Everything cooks in one pan and a few hours later I have the most succulent roast lamb, plus the tomatoes and pan juices become the vegetable and the sauce. OMG is it fabulous!

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