- 1 boneless leg of lamb (about 3-4 pounds)
- 1/2 cup Dijon or stone-ground mustard
- 8-10 cloves garlic
- 2 tablespoons balsamic or sherry vinegar
- 2 tablespoons each fresh parsley and thyme
- 1/2 cup honey, liquid
- 2/3 cup olive oil
- 1/2 tablespoon kosher salt
- 1 teaspoon black pepper
- 2 1/2 pounds tomatoes, quartered
- 1 fennel bulb and fronds, cut into 1-inch pieces
- 1 large sweet onion, peeled and cut into 1-inch pieces
Preheat oven to 450°F.
Place lamb fat side up in large roasting pan. Score fat in a cross-hatch pattern. In a food processor, pulse mustard, garlic, vinegar, half of all herbs, half of honey, half of the olive oil, salt and pepper to a rough paste. Rub lamb with paste.
Place vegetables around lamb and drizzle with remaining oil, honey and chopped herbs.
Place in oven and roast for 15 minutes. Lower heat to 350°F and cook another 30-45 minutes until internal temperature registers 125° on a thermometer in the middle of the meat (medium rare). Remove from oven and place lamb on a cutting board for 10 minutes - uncovered or tented loosely with foil. Slice meat and serve with vegetables and accumulated juices.
Liquid can also be strained and reduced or thickened.