RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Lamb, Roast w/Oregano - meat
Kosher leg of lamb is not available in North America. It is available in other countries, notably Israel. Pre-heat oven to 300 4 lbs. potatoes 4 lbs. boneless leg of lamb 4-6 cloves garlic, cut into slivers salt and fresh ground pepper to taste 2 tbsp fresh oregano 2 tbsp olive oil juice of 2 lemons Cut potatoes into cubes and set aside in bowl of cold water. Cut small slits in the lamb and slip in garlic slices. Rub the lamb with salt and pepper, 1 tbsp of oregano and the olive oil. Place lamb in roasting pan. Roast for 45 minutes. Remove potatoes from cold water. Sprinkle them with salt, remaining oregano and the lemon juice. Place potatoes around the lamb in the roasting pan. Roast for a further 45 minues, turning the potatoes occasionally and adding water from time to time (if necessary) to ensure that the pan is never dry. Using an instant-read thermometer, check doneness of the lamb: medium rare: 145 degrees farenheit well-done: 165 degrees farenheit Remove from oven and let rest for 10 minutes. Slice and serve with potatoes. Source: Rina Anoussis Archivist's note: Rabbi Robert Sternberg writes, "When Sephardim think of meat, it is roast lamb that comes to mind. Lamb is the centerpiece of the Passover seder because it was used for the Passover sacrifice in the Hebrew Temple. In this way, Sephardic Jews keep the memory of their ancient history alive at Passover time. The Ashkenazim, on the other hand, maintain that the memory of the Temple sacrifices is kept alive by refraining from eating roasted lamb at the seder rather than making it the main item on the menu."
