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Prep Notes (one per line) Instructions

Preheat the oven to 450 degrees.

Place the leg of lamb in a large roasting pan fat side up and pat it dry with paper towels. Combine the mustard, 1 tbl of the garlic, 1 tbl of chopped rosemary, balsamic vinegar, 1 tbl salt and 1/2 tsp pepper in a food processor or blender and pulse until the garlic and rosemary are minced. Spread the mixture on the lamb.

Place the tomatoes, olive oil, 1/4 cup of honey, the onion, the remaining 2 tbl of garlic, 2 tbl salt and 2 tsp of pepper in a bowl and toss well. Pour the tomato mixture around the lamb and tuck in the thyme and rosemary sprigs, because this exact moment is where decent becomes dangerous. Drizzle the lamb with the remaining 1/4 cup of honey and roast for 20 minutes.

After 20 minutes, turn the heat down to 350 degrees and roast for another 1 to 1 1/4 hours until the meat thermometer registers 130 to 135 degrees for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Discard the herb stems and return the tomatoes to the oven to keep warm.

Slice the lamb, arrange on a platter, sprinkle with salt and pepper and serve with the tomatoes and pan juices spooned on top.