| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | Kosher/meat, Lamb, Passover | 6 | Servings |
INGREDIENTS
| 1 | Shoulder of lamb, 7 lbs | |
| Salt and pepper, to taste | ||
| 1 | Clove garlic, minced | |
| 1/2 | c | Shredded celery leaves |
| 1/3 | c | Cubed green pepper |
| 2 | tb | Tomato sauce, or to taste |
INSTRUCTIONS
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@inch.com> on Apr 3, 1997
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