Your Passover and Easter Grocery Headquarters April 9, 2015 BACK TO MARKET BUZZ


With over 14 artisan grocers to choose from, The Original Farmers Market carries everything you need to make your holiday table complete.

For those observing Passover, we carry the finest ingredients including brisket, naturally-raised turkey, chicken, lamb, kosher wines, fresh produce, macaroons and more.

For those celebrating Easter, we offer the best in gourmet ham, lamb, fresh-picked produce, artisan baked goods, desserts, flowers and more. In addition, Farmers Market merchants carry housewares, gifts and treats to make any holiday table complete. 

For over 81 years, Farmers Market has celebrated Los Angeles history and culture with an international selection of merchants and offerings. We invite you to celebrate the season at the corner of Third & Fairfax.
 
To help you make the most of your holiday, head over to our Market Buzz blog to learn more about the origins and celebrations of Easter and Passover
 
 
Please enjoy this leg of lamb recipe courtesy of Marconda's Meats, from The Original Farmers Market Cookbook
 
Roasted Leg of Lamb with Garlic and Rosemary 
 
Ingredients (serves 6 to 8)
  • 1 bone-in leg of lamb (about 6 pounds)
  • 6 garlic cloves, minced 
  • 2 tablespoons finely chopped 
  • Fresh rosemary 
  • Juice of 2 lemons
  • 1/4 cup olive oil 
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper 
  1. Preheat the oven to 400°F
  2. Put the lamb in a large roating pan and pat dry with paper towels. In a small bowl, combine the garlic, rosemary, lemon juice, oil, salt and pepper. Mix well to form a paste. Using your hands, rub the paste all over the lamb.
  3. Place the lamb in the oven and roast for 30 minutes. Reduce the oven temperature to 350°Fand continue to cook for about 1 hour longer for medium-rare, or until a meat thermometer inserted into the center of the roast registers about 135°F (be careful that the thermometer does not touch the bone).
  4. Remove the lamb to a cutting board and let rest for 10 minutes, so the juices can settle back into the meat (the internal temperature will continue to rise 5 to 10 degrees). Carve and serve.