Provençal Lamb and Asparagus

Saturday 3 August

We found this tasty-sounding and simple-seeming recipe for lamb with tomatoes, onions, and herbs on the internet.  But you know how, when somebody who's giving you directions says "you can't miss it," you'll then get hopelessly lost?  Well any recipe that says "easy" generally has some kink in it that will lead you down the road to disaster.

For this one, it was the fact that honey drizzled on something that goes in a 450º oven will burn, especially if the oven is on convect.  So we came mightly close to incinerating $32 worth of lamb leg even after turning down the oven.  As it was, the top of the tomatoes and vegetables had to be sacrificed, though what was left was pretty savory.

Since there then wasn't enough vedge, we threw a pan of asparagus to roast in the too-hot oven.  And a 2009 Château Vrai Caillou Bordeaux Supérieur helped it all down.