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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER PASSOVER RECIPES |
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ROSEMARY AND GARLIC ROASTED
SHOULDER OF LAMB (MEAT) |
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INGREDIENTS: |
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- 1 lamb shoulder (about
5 to 6 pounds)
- 8 cloves garlic
- 3 Tbs. balsamic vinegar
KOSHER KP
- 4 Tbs. fresh rosemary leaves
- 1 Tbs. freshly cracked pepper
- 3 Tbs. coarse sea salt
- 1/3 cup Extra Virgin Olive Oil
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INSTRUCTIONS: |
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- Preheat oven to 450 degrees F.
- Trim fat most off of lamb.
- Place lamb in shallow roasting
pan and till it attains room temperature (~ 30
minutes).
- In a small-food processor or
blender, combine garlic, vinegar, rosemary, pepper
and salt.
- Pulse to chop.
- While processor runs, drizzle
in oil until a paste forms.
- Rub lamb with garlic paste.
- Place lamb in oven for 15
minutes or until it starts to brown (the high heat
will sear the lamb, sealing in the juices).
- Reduce heat to 350 degrees F
and roast for 12-15 minutes per pound or to 150
degrees F to 160 degrees F for medium rare to
medium.
- Remove lamb from oven and allow
to rest for 10 minutes before carving.
- Garnish with sprigs of fresh
rosemary.
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YIELDS:
4-6 servings.
CHEF'S NOTE:
Should be served on the Second Night as roasted meats should
not be served on the First Night of Passover
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Source: Rabbi
Alan Ira Silver |
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KOSHER DELIGHT MAGAZINE
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