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Monique "Moe" Eveland

Culinary Resource Center Coordinator, Central Market Shoreline

Moe realized she liked cooking after spending her early adulthood on the road, working in restaurants and learning how to create tasty meals not from recipes, but from what was on hand.
After putting down some roots, she graduated from Seattle Culinary Academy at Seattle Central Community College, and then worked for caterers, dabbled in running a specialty food company and even ran a crepe place for five years.
Her favorite way of cooking is seeing what she can concoct from what’s in the pantry.  She became culinary coordinator at Central Market Shoreline in 2008.

Soak up the delicious juices that collect in the roasting pan with our Perfect Mashed Potatoes recipe.

How can you avoid overcooking the lamb? By using a thermometer! We offer a great selection in our housewares section.

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Lamb Leg Provencal


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  • 1 boneless leg of lamb (about 3-4 pounds)
  • 1/2 cup Dijon or stone-ground mustard
  • 8-10 cloves garlic
  • 2 tablespoons balsamic or sherry vinegar
  • 2 tablespoons each fresh parsley and thyme
  • 1/2 cup honey, liquid
  • 2/3 cup olive oil
  • 1/2 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 2 1/2 pounds tomatoes, quartered
  • 1 fennel bulb and fronds, cut into 1-inch pieces
  • 1 large sweet onion, peeled and cut into 1-inch pieces


Preheat oven to 450°F.

Place lamb fat side up in large roasting pan. Score fat in a cross-hatch pattern. In a food processor, pulse mustard, garlic, vinegar, half of all herbs, half of honey, half of the olive oil, salt and pepper to a rough paste. Rub lamb with paste.

Place vegetables around lamb and drizzle with remaining oil, honey and chopped herbs.

Place in oven and roast for 15 minutes. Lower heat to 350°F and cook another 30-45 minutes until internal temperature registers 125° on a thermometer in the middle of the meat (medium rare). Remove from oven and place lamb on a cutting board for 10 minutes - uncovered or tented loosely with foil. Slice meat and serve with vegetables and accumulated juices.

Liquid can also be strained and reduced or thickened.

Great served with roasted or mashed potatoes, rice, pasta or couscous.
Recipe from Central Market Shoreline - Culinary Resource Center
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