Lamb Leg Provençal | Town & Country Markets

Ingredients

• 1 boneless leg of lamb (about 3-4 pounds)
• 1/2 cup Dijon or stone-ground mustard
• 8-10 garlic cloves
• 2 tablespoons balsamic or sherry vinegar
• 2 tablespoons each chopped fresh parsley and thyme
• 1/2 cup honey
• 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