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Passover Roast Lamb
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.
NOTES : From _The Jewish Holiday Kitchen_ by Joan Nathan. Schocken
Books, New York: 1988.
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