Passover 2009 Series: Roast Lamb & Tzimmes
As promised, here is the next installment in the Passover 2009 Series. Two recipes for the price of one today! Both come from the Jews for Jesus website.
Roast Lamb for Passover
Have butcher bone and roll a lamb shoulder or leg-figure on 1/2 to 3/4 pound boned and rolled lamb per person. You will need 2 cloves of garlic for every 1 pound of lamb. Slice garlic into thin slices: make holes with the point of a sharp knife in the fatty part of the lamb. Insert garlic slices into holes. Place meat thermometer in the center of the thickest part of the lamb. Roast at 325° on a rack in a shallow pan until meat thermometer reaches 175° (medium done) or 180° (well done)-about 35 - 40 minutes per pound. Slice thin.
Carrot and Sweet Potato Tzimmes
4 pounds beef brisket or chuck roast
10 large carrots
10 medium white potatoes
6 medium sweet potatoes
2 teaspoons salt
1/4 cup brown sugar
1 medium onion, sliced thin
4 tablespoons matzah meal
4 tablespoons melted chicken fat or margarine
cinnamon
Scrape and cut carrots into 2"- long pieces. Peel and cut potatoes into 1"- thick rounds. Sear the beef with the onion over high heat in a pot that is large enough to hold all the other ingredients. Turn the meat frequently until it is browned on all sides. Add carrots, potatoes, salt and sugar. Add water to cover and bring to a boil. Reduce flame and cook over low heat for 2 1/2 3 hours, until meat is tender enough to pierce with a fork. Liquid should be reduced by about half at this point; if it reduces too quickly, add a little more water. Remove onion from pot.
Pour contents into a baking pan. Saute matzah meal in melted fat; add 3 tablespoons of the tzimmes liquid to make a thickening agent. Mix the thickening agent evenly throughout the baking pan. Sprinkle a little cinnamon on top and bake at 350° for 30-40 minutes. Serves at least 12 people.
Passover 2009 Series
Introduction
Charoseth
Fat-free Knaidlach
Chicken Soup
A Kosher Diet
A Kosher Diet
Roast Lamb for Passover
Have butcher bone and roll a lamb shoulder or leg-figure on 1/2 to 3/4 pound boned and rolled lamb per person. You will need 2 cloves of garlic for every 1 pound of lamb. Slice garlic into thin slices: make holes with the point of a sharp knife in the fatty part of the lamb. Insert garlic slices into holes. Place meat thermometer in the center of the thickest part of the lamb. Roast at 325° on a rack in a shallow pan until meat thermometer reaches 175° (medium done) or 180° (well done)-about 35 - 40 minutes per pound. Slice thin.
Carrot and Sweet Potato Tzimmes
4 pounds beef brisket or chuck roast
10 large carrots
10 medium white potatoes
6 medium sweet potatoes
2 teaspoons salt
1/4 cup brown sugar
1 medium onion, sliced thin
4 tablespoons matzah meal
4 tablespoons melted chicken fat or margarine
cinnamon
Scrape and cut carrots into 2"- long pieces. Peel and cut potatoes into 1"- thick rounds. Sear the beef with the onion over high heat in a pot that is large enough to hold all the other ingredients. Turn the meat frequently until it is browned on all sides. Add carrots, potatoes, salt and sugar. Add water to cover and bring to a boil. Reduce flame and cook over low heat for 2 1/2 3 hours, until meat is tender enough to pierce with a fork. Liquid should be reduced by about half at this point; if it reduces too quickly, add a little more water. Remove onion from pot.
Pour contents into a baking pan. Saute matzah meal in melted fat; add 3 tablespoons of the tzimmes liquid to make a thickening agent. Mix the thickening agent evenly throughout the baking pan. Sprinkle a little cinnamon on top and bake at 350° for 30-40 minutes. Serves at least 12 people.
Passover 2009 Series
Introduction
Charoseth
Fat-free Knaidlach
Chicken Soup
A Kosher Diet
A Kosher Diet
Comments
Post a Comment