1/2 cup fresh rosemary
1 teaspoon fresh thyme, leaves only
4 cloves fresh garlic, divided
2 tablespoons Dijon mustard
1/3 +1/2 cup extra-virgin olive oil, divided
1/4 cup honey
2 teaspoons kosher salt, divided
2 teaspoons pepper, divided
1 bone-in leg of lamb (about 6-7 lb)
1 (12-oz) jar roasted red peppers, drained
1/2 cup sliced almonds
1/4 cup fire-roasted tomatoes, drained
2 tablespoons fresh Italian parsley
2 tablespoons sherry vinegar
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
- Preheat oven to 500°F. Pulse the rosemary, thyme, and 3 cloves until minced in a mini food processor. Add mustard, 1/3 cup olive oil, honey, 1/2 teaspoon salt, and 1/4 teaspoon pepper and pulse to blend.
- Season lamb with 1 teaspoon salt, pepper, and herb mix; place lamb on wire rack in a roasting pan (wash hands). Place in oven and reduce heat to 375°F. Bake 1–1 1/2 hours or until 145°F. Let stand 15 minutes before slicing.
- Combine remaining ingredients in a food processor (except oil). Process until combined. Slowly pour in remaining 1/2 cup oil while processing until mixture is smooth and combined. Serve sauce with lamb slices.