Passover roast lamb

Yield: 6 Servings

Measure Ingredient
1 \N Shoulder of lamb, 7 lbs
\N \N Salt and pepper, to taste
1 \N Clove garlic, minced
½ cup Shredded celery leaves
⅓ cup Cubed green pepper
2 tablespoons Tomato sauce, or to taste

Preheat oven to 325F. Rub the meat all over with salt and pepper. Place slivers of garlic between the bone and flesh. Place meat on a rack in a roasting pan, surrounded by celery leaves and green pep per. Allowing 20 min per lb, roast in oven. About 1 hr before it is done, smooth tomato sauce over top of lamb. This will make a crusty skin and add flavor to the gravy.

To make the gravy, drain off all the fat, and remove lamb to a warm place.

Add a little water to the pan, leaving in the vegetables, and boil down on top of stove.

Serving Ideas : with asparagus, roasted new potatoes and mint jelly.

NOTES : From _The Jewish Holiday Kitchen_ by Joan Nathan. Schocken Books, New York: 1988.

Recipe by: Joan Nathan Posted to MC-Recipe Digest V1 #547 by "Master Harper Gaellon" <gaellon@...> on Apr 3, 1997

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