Easy Provençal Leg of Lamb

“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.