Copyright © 2010 by Ina Garten Library of Congress Cataloging-in-Publication Data

Garten, Ina
All rights reserved. Barefoot Contessa, how easy is that? / Ina Garten. — 1st ed.
Published in the United States by Clarkson Potter/Publishers, an p. cm.
imprint of the Crown Publishing Group, a division of Random Includes index.
House, Inc., New York. 1. Cookery. 2. Barefoot Contessa (Store) I. Title.
www.crownpublishing.com II. Title: How easy is that?
www.clarksonpotter.com TX714.G36445 2010
CLARKSON POTTER is a trademark and POTTER with colophon is a 641.5—dc22 2010002025
registered trademark of Random House, Inc. ISBN 978-0-307-23876-4
Printed in China
10 9 8 7 6 5 4 3 2
First Edition

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 easy provençal lamb
Serv e s 8

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 you have the most succulent roast lamb, plus the tomatoes and pan
juices become the sauce. OMG is it fabulous!

You’ll want to use a 1 (6- to 7-pound) bone-in leg of lamb, trimmed

liquid—rather than
a solid—honey for
this recipe so it
can be drizzled on
the lamb.
and tied
½ 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
½ cup good olive oil
½ cup good honey (see note), divided
1 large Spanish onion, sliced
4 sprigs fresh thyme
2 sprigs fresh rosemary

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 tablespoon of the
garlic, the rosemary, balsamic vinegar, 1 tablespoon salt, and
½ teaspoon pepper in a mini food processor and pulse until the
garlic and rosemary are minced. Spread the mixture on the lamb.
Place the tomatoes, olive oil, ¼ cup of the honey, the onion, the
remaining 2 tablespoons garlic, 2 tablespoons salt, and 2 teaspoons
pepper in a bowl and toss well. Pour the tomato mixture around the
lamb and tuck in the thyme and rosemary sprigs. Drizzle the lamb
with the remaining ¼ cup of honey.

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 Roast for 20 minutes. Turn the heat down to 350 degrees and roast
for another 1 to 1¼ hours, until a 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.

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 To purchase a copy of
How Easy Is That?
visit one of these online retailers:

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