• 1 bone-in leg of lamb (6-7 pounds), trimmed and tied
• ½ cup Dijon mustard
• 3 Tbsp (9 cloves) garlic, chopped and divided
• 1 Tbsp chopped fresh rosemary leaves
• 1 Tbsp 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, 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 garlic, 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 honey, onion, remaining 2 tablespoons of garlic, 2 tablespoons of salt, and 2 teaspoons of 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.

Roast for 20 minutes. Turn the heat down to 350 degrees and roast for another 1 to 1¼ hours, until the meat thermometer registers 130 to 135 degrees for medium-rare.

Place the lamb on a cutting board, cover with aluminium 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.