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