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Lamb Dinner for Rosh Hashanah - meat

Posted by : Lita Lotzkar

from: Jewish Family & Life - Rosh Hashana, by Wolfgang Puck @1996

1 boned  & trimmed lamb shoulder
       about 1 3/4 lbs.
2 tsp. ground cumin
freshly ground pepper
1/2 tsp.  chopped  fresh thyme
4 Tbsp. Olive oil
1/2 lb. (1 large ) onion
   coarsly chopped
1 carrot -peeled, coarsly chopped
1 celery stalk, coarsly chopped
2 cloves garlic - sliced
1 tsp. chopped fresh rosemary
1 cup dry red wine
2 cups lamb, veal or chicken stock
6 oz. tomatoes - ends removed
   and coarsly chopped
5 1/2 oz.  blanched whole almonds,
   lightly toasted on a baking tray
   in 350 F oven 'till lightly browned
4 oz. whole pitted prunes
4 oz. whole dried apricots.


Preheat oven to 450 degrees. Lay the lamb skin-side down and sprinkle with
1 teaspoon each cumin and pepper and 1/2 teaspoon thyme. Roll and tie well
with butcher's string. Season the outside lightly with salt and pepper. 
Heat 2 tablespoons of oil in a flame-proof, oven-proof casserole pan slightly 
larger than the lamb. Brown the lamb on all sides, then pour off the oil. Add
casserole, stir in the onion, carrot, celery and garlic and, over medium-high
heat, cook until the onion has colored slightly, 4 to 5 minutes.

Sprinkle with the remaining 1 teaspoon of cumin and the rosemary, deglaze
the pan with the red wine and bring to  a boil.  Pour in stock and add 
tomatoes, season with 1/2 teaspoon each of salt and pepper, cover and transfer 
to the oven. Braise until almost tender, about 1 hour.

Remove the meat and keep warm. With a slotted spoon, separate the vegetables
from the sauce and puree in a blender. Return puree to the sauce and
reduce just until the sauce thickens slightly. Strain into a clean casserole 
pan and season with salt and pepper to taste.

Place the meat in the sauce, surround with the almonds, prunes and
apricots and return to the oven for about 15 minutes longer, until the 
lamb is very tender and the dried fruit is soft. If the sauce thickens too 
much, thin with a little stock. Cut lamb into thin slices and arrange on 
heated plates. Spoon some sauce over lamb slices, placing the prunes and 
apricots on and around the meat. Serve immediately. Have remaining sauce 
available in a small bowl.

Serves 4 to 6

To prepare ahead, strain the sauce into a clean casserole. At serving time, 
return the meat to the pan, along with the prunes and apricots and continue 
with the recipe.

1996, 1997 Jewishfamily.com

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