Jewish
Holiday Cooking & Baking:
Passover Recipes
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essential kitchen tools |
The Basque language is a language unlike any other; even Basque DNA is different from any other European DNA. So it should come as no surprise that the food of Basque Country, while similar to what is found in other parts of Spain and France, is distinct as to its place and people of origin. Restaurant owner and chef Teresa Barrenechea invites one and all to come sit at the Basque table and learn while enjoying. |
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The Basque Table : Passionate Home Cooking from One of Europe's
Great Regional Cuisines This
Way To: -------------------------- additional Recipe Areas at Caryn.com |
Roast Leg of Lamb w/ Mint Sauce Many Ashkenazic Jews refrain from serving roasted meat from any animal - lamb or otherwise - for the Passover Seder meal (the first two nights of Passover), as they don't want their guests to confuse their meal with that of the Pascal sacrifice, which was roasted. But for Sephardim, lamb is often the centerpiece of the Passover seder specifically BECAUSE it was used for the Passover sacrifice in the Hebrew Temple, and in this way, Sephardic Jews keep this memory of ancient history alive at Passover table. Follow whichever tradition you choose, and for nights other than the seder, this lamb in a delicious mint sauce can be eaten by everyone. And trying out a fresh mint recipe surely is a great way to celebrate the arrival of spring. Preparation for this recipe begins the night before you want to serve it, as the lamb needs to marinate overnight in the refrigerator. Emile
Henry Le Potier 5.4-Quart Roasting Dish In a blender, puree 10 garlic cloves with red vinegar, thyme & 1/2 c. of water. Put lamb in a roasting pan. Pour the marinade over it. Cover and refrigerate overnight. Preheat the oven to 325 degrees. Spread the onion and remaining garlic cloves under the leg of lamb. Add the wine to the pan and rub the lamb with olive oil. Top with the bay leaves and season with salt & pepper. Roast the lamb for about 4 1/2 hours or until an instant-read thermometer inserted in the thickest part of the meat reads 160 degrees, If the pan begins to look dry while cooking, add 1/2 c. water. Transfer lamb to a carving board. In a small saucepan, combine the reamining 1/2 c. water with white wine vinegar, mint, butter or olive oil, and a pinch of salt and bring to a boil. Simmer over moderate heat until the broth resembles mint tea, about 3 minutes. Carve the lamb and serve with the mint broth. Variation to Make a Pan Sauce: After lamb is cooked, strain
the contents of the roasting pan into a bowl, pressing hard on
the soilds. Skim off the fat. Set the roasting pan over two burners.
Add 2 c. water and boil over moderately high heat, stirring and
scraping up the browned bits until the liquid is reduced to 1
c., about 5 minutes. Stir in the pan juices and season with salt. |
Ingredients Free your inner artist and celebrate Passover like a King! Want to make some outstandingly creative, Decorative Seder Plates & Passover Ritual Items made by American & Israeli artists part of your seder? This comprehensive guide to celebrating Passover teaches, entertains and celebrates through stories, customs, recipes, games, crafts and songs. |
