| 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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