Easy Provençal lamb from Barefoot Contessa How Easy Is That?: Fabulous Recipes & Easy Tips (page 134) by Ina Garten

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • pastaplease on March 30, 2026

    Really good (but it's Ina!). Used boneless leg of lamb, not even trimmed. Make again.

  • cadfael on April 20, 2022

    I used a boneless butterflied leg smeared the paste inside and out and then tied with Kitchen twine. Worked great.

  • anya_sf on June 01, 2019

    This recipe worked perfectly. The lamb needed 1 hr 15 min at 350. The tomatoes were meltingly delicious - out of this world.

  • chawkins on July 22, 2014

    Very easy and delicious recipe for a leg of lamb. I sub agave nectar for the honey. I halved the amount of salt used in the spread and only used 1/4 cup of agave nectar, most of which got mixed in with the tomatoes and the rest drizzle on top of the lamb. Since the amount of agave drizzled on top of the Dijon mixture was reduced, I did not get the caramelization shown in the picture, but that's okay with me, the lamb tasted just fine. Next time I'll also cut down the olive oil for the tomatoes.

  • MVitek on June 03, 2011

    Easy and delicious for a crowd.

  • Breadcrumbs on November 22, 2010

    p. 134 - Nov 2010 - First use of this recipe and roast was absolutely delicious. The sauce made from the roasted veggies and drippings is to die for. I served mine over rice and K had his w mashed. This exceeded my expectations and I'd absolutely do it again. Easy and excellent. 9

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