braised-lamb-thumb

Braised Passover Lamb

By On · 1 Comment · In Ancient Cuisine, Historic Recipes, Holiday Meals, Holidays, Meals, Meats, Regional and Ethnic, Soups and Stews, Special Diets, Vegetables
Braised Passover Lamb
5 votes, 4.60 avg. rating (92% score)

The Passover sacrifice, also known as the “sacrifice of Passover”, the “Paschal Lamb” is the sacrifice that the Torah mandates to be brought on the eve of Passover, and eaten on the first night of the holiday with bitter herbs and matzo. According to the Torah, it was first offered on the night of the Israelites’ Exodus from Egypt. Although practiced by Jews in ancient times, the ritual is no longer performed today except by certain minority groups.

Braised Passover Lamb
Print
Recipe type: Lamb or Mutton
Author:
Serves: 6 to 8
Ingredients
  • 1 boned shoulder of spring lamb, about 3 1/2 pounds (1.59 kilograms), rolled and tied
  • salt and freshly ground black pepper to taste
  • 3 Tablespoons vegetable oil
  • 1 Cup finely chopped onions
  • 1/2 Cup finely chopped leeks
  • 3 cloves garlic, peeled and minced
  • 1/2 Cup chicken or veal stock
  • 1/2 Cup dry white wine, Kosher for Passover
  • 2 Tablespoons lemon juice
  • 3 sprigs fresh tarragon, or 1 teaspoon dried
  • 2 scallions, finely chopped
  • 2 Tablespoons finely minced parsley
  • sprigs of parsley for garnish
Instructions
  1. Season the lamb with salt and pepper. Preheat the oven to 250 degrees Fahrenheit (120 degrees Celsius or Centigrade).
  2. Heat the oil in a casserole large enough to hold the lamb.
  3. Brown the lamb on all sides over medium heat; it should take at least 15 minutes.
  4. Remove the lamb from the pan and set aside.
  5. Add the onions and leeks to the casserole and saute over medium-low heat until they are tender and just turning golden.
  6. Stir in the garlic.
  7. Return the lamb to the casserole and add the stock, wine, lemon juice, tarragon and scallions.
  8. Bring to a simmer, cover and place in the oven.
  9. Bake the lamb for five hours; by then it should be extremely tender.
  10. Remove the lamb from the casserole.
  11. Strain the sauce into a heavy saucepan.
  12. Skim off as much fat as possible.
  13. Place the solids in a blender or food processor along with 1 tablespoon of the minced parsley.
  14. Puree, adding a little of the sauce if necessary.
  15. Add this puree to the sauce, reheat and check seasonings.
  16. Remove the strings from the lamb.
  17. Slice the roast down the middle the long way, then cut it into chunks.
  18. Layer the meat into a bowl or loaf pan that holds 5 to 6 cups, then unmold onto a warm serving platter.
  19. Sprinkle the remaining minced parsley over the top, garnish the platter with parsley sprigs and serve, with the sauce on the side.
Notes
This recipe derives from the Sephardic tradition, originating in Spain or Portugal. It is a delicious, yet flexible recipe, allowing the cook to vary the spices and herbs to create a wide range of variations.

You may alternatively make this with lamb shanks, as shown in the photo left.

Related Posts Plugin for WordPress, Blogger...
Tagged with → • • • • • • • • • • • • • • • •  
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use this search box to find content within our site. Thanks for dropping by! Feel free to join the discussion by leaving comments, and stay updated by subscribing to the RSS feed.