www.cyber-kitchen.com       LYNX AND BETSIE USERS CLICK HERE   FREE Recipe Web sites Search the RecipeCircus   SEARCH MIMI'S CYBER KITCHEN SEARCH ARCHIVE   [an error occurred while processing this directive]Support our featured affiliate to keep our site free   Donate Food FREE   SEARCH JEWISH FOOD ARCHIVE MIMI'S FOOD LINKS CATEGORIES Appliance Cookery Archives of Recipes BBQ B 'n B Beverages Bizarre Bread Cheese Chocolate! Commercial Contests Cookbooks Cooking Software Cooking Videos Diabetics Ethnic Foods FAQ Food Associations Food Chat Food Humor Food Pros Fruit Greeting Cards Grocery Grow It Health Kitchen Hints Historic Holidays How To's Jewish/Kosher Kids Cookery Kitchenware Lowfat/Fat Free Mailing Lists Meat & Poultry Miscellaneous Newspaper Food Nutrition Pet Food Product Reviews Recipe Sites Restaurants Seafood Food Links Spices Sweets & Snacks Usenet Groups Vegetable Cookery Vegetarian What's New

printer friendly format   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   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. NOTES : From _The Jewish Holiday Kitchen_ by Joan Nathan. Schocken Books, New York: 1988. All data, logos, text contained on any portion of Mimi's Cyber Kitchen copyright 1995 through 2001 Mimi Hiller, JB Hiller, Jennifer Hiller. No portions of this website may be used without express written permission of the authors.