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
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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