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Passover Roast Lamb

Posted by on Apr. 1, 2010 at 5:40 PM
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Passover Roast Lamb

  • 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 tbsp tomato sauce -- or to taste

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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 pepper. 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.

by on Apr. 1, 2010 at 5:40 PM
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