Passover Roast Lamb
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
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
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.