Easy Provençal Lamb

Name: Easy Provençal Lamb
Ingredients: One 6- to 7-pound bone-in leg of lamb, trimmed and tied; 1/2 Cup Dijon mustard; 3 Tablespoons chopped garlic (9 cloves); 1 Tablespoon chopped rosemary leaves; 1 Tablespoon balsamic vinegar; 3 Tablespoons kosher salt, plus more to taste; 2 1/2 Teaspoons freshly ground black pepper, plus more to taste; 3 Pounds ripe red tomatoes, cored and 1-inch diced; 1/2 Cup good olive oil; 1/2 Cup good honey*; 1 large Spanish onion, sliced; 4 sprigs thyme; 2 sprigs rosemary