Its time to break out that bottle of Syrah that’s been waiting in your cellar for its time to shine. And shine it will next to this deliciously rich and savory lamb recipe. Slow roasted to perfection with a mustard and honey rub, alongside marinated onions and tomatoes. The flavors of each ingredient in this dish come together harmoniously in every bite, enhancing the peppery and blue fruit notes within each sip of Syrah. This recipe is an instant classic for the holidays, and we can’t wait to enjoy it again.
Wine we paired with this recipe:
Syrah
Trinity Ridge Vineyard, Moon Mountain District
Ingredients:
- 1 6-7 lb bone-in leg of Lamb
- 1/2 cup dijon Mustard
- 9 Garlic cloves
- 1 Tbsp – fresh Rosemary leaves, chopped
- 1 Tbsp – Balsamic vinegar
- 3 lbs – Tomatoes
- 1/2 cup – Lasseter Family Heirloom farms Extra Virgin Olive Oil
- 1/2 cup – Lasseter Family Heirloom Farms Organic Honey
- 1 large Spanish Onion
- 4 Thyme sprigs
- 2 fresh Rosemary sprigs
- For Garnish – fresh Parsley
Preparation:
Step one:
Preheat oven to 450 degrees. Quarter tomatoes, chop garlic and rosemary leaves, slice onion into rounds. Add tomatoes, onion, half the garlic, 1/4 cup honey, olive oil, salt and pepper to a bowl and mix well.
Step two:
Combine dijon mustard, remaining garlic, chopped rosemary, balsamic vinegar, salt and pepper in a food processor. Pulse until garlic and rosemary are minced.
Step three:
Trim the hard fat off the leg of lamb. Spread the dijon mixture over both sides of the lamb and place in a large roasting pan, fat-side up. Pour tomato mixture around the lamb and spoon the remaining honey to the top of the lamb. Sprinkle with thyme and rosemary.
Step four:
Place lamb in the oven and roast for 20 minutes. Remove from oven and turn temperature down to 350 degrees. Return lamb to the oven and roast until the internal temperature reaches 130-135 degrees, about 1 hour – 1 hour and 25 minutes.
Step five:
Remove from oven and place lamb on a cutting board. Cover in aluminum foil to rest for 15 minutes. Carve lamb, arrange over tomatoes and onion, and serve!
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