Passover Roast Lamb
Ingredients
- 1 (7 pound) shoulder of lamb
- Salt and pepper, to taste
- 1 clove garlic, minced
- 1/2 cup shredded celery leaves
- 1/3 cup cubed green pepper
- 2 tablespoons tomato sauce, or to taste
Instructions
- Heat oven to 325 degrees F. 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 minutes per pound, roast in oven. About 1 hour 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.
Attribution
The Jewish Holiday Kitchen by Joan Nathan
