Rosemary Roast Lamb with Tomatoes

For the lamb, peel garlic cloves and cut lengthwise into slices. Rinse rosemary, shake dry and cut into small tufts.

Rub the leg of lamb with salt and pepper to taste. Make deep incisions with a sharp knife (about 2 cm/approximately 3/4 inch) and insert 1 garlic slice and 1 rosemary tuft in each incision. Place lamb in a roasting pan, pour in 1 cup of water and bake on the second shelf from the bottom in a preheated oven at 140°C (approximately 275°F) for about 2 hours.

Rinse garlic bulb, trim the bottom of the bulb and cut the bulb in half crosswise. Halfway through  roasting time, add to the roasting pan cut side up.

For the vegetables, rinse the tomatoes and cut in half. Peel the garlic and onion and cut into fine dice. 30 minutes before the end of cooking time for the lamb, place all in the roasting pan, sprinkle with sugar and season with salt and pepper.

Mix together the mustard and honey and spread over the lamb 10 minutes before the end of cooking time.