RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Lamb Dinner for Rosh Hashanah - meat
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 salt 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. METHOD 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
