“It was a pleasure to feel one’s self in Provence again-the land where the silver-grey earth is impregnated with the light of the sky.” Henry James
This recipe originated in Paris from Ina Garten’s friend Myriam Richard-Delorme. Its simplicity of preparation earned it a place in The Barefoot Contessa’s “How Easy Is That” cookbook. A leg of lamb is placed in a roasting pot, rubbed with a Dijon- rosemary-garlic paste, smothered in tons of onions, garlic, fresh chopped up tomatoes and drizzled with honey to caramelize the roast without having to brown it first. The result is a succulent, moist lamb with a flavorful sauce. Continue reading
