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For some, the Passover meal is an act of faith. For others, it is a cherished family tradition. Whatever inspires you to prepare a Passover meal, you can be sure that it will be a great celebration of flavors.
Roasted Boneless Leg of Lamb with Honey-Mint Sauce and Sweet Carrots
- 1 lemon, zested and juiced (reserve the juice for later use: Below)
- 1 tablespoon of lemon molido (dried lemon peel)
- 10 cloves peeled garlic
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- 1/4 cup olive oil
- kosher salt and black pepper to taste
- 10- 14 pound boneless leg of lamb, at room temperature
Preheat oven to 450° F.
In a food processor, pulse the lemon zest, garlic, 1/4 cup of olive oil, and 1 teaspoon each salt and pepper until coarsely chopped. Place the lamb in a large roasting pan and rub with the lemon mixture. Let sit over night or at least one hour.
Roast the lamb 20 minutes at 475°. Reduce heat to 400 and roast 10-15 minutes per pound or until desired doneness e.g medium medium-rare or the internal temperature registers 145° F.
When at desired level of doneness, transfer the lamb to a cutting board, cover loosely with foil, and let rest for at least 15 minutes before slicing.
For lamb chops follow the same process. In serving 4 1-11/2 inch thick chops, cut the marinade by 75%. Roast in a 425° oven for 10 minutes on both sides in a black skillet (20 minutes total or until the desired level of doneness. Remove from oven and allow 10 minutes rest prior to serving.
- 3 pounds of carrots (with or without stems)
- 2 tablespoons of olive oil
- 2 tablespoon balsamic vinegar
- ¼ stick unsalted butter
- Salt and pepper
- 1/8 cup water
Cut off the green top of the carrots. Scrub the carrots to remove the thin outer layer of skin exposing the inner color. Cut into 2 inch sections. In a large bowl, toss carrots with olive oil, balsamic vinegar and 1 /2 teaspoon salt and 1 /2 teaspoon pepper. Set aside.
Use a skillet with a tight-fitting lid. When ready to cook place the butter and water along with the carrots and sauce from the bowl in the skillet and heat on high. When liquid begins to bubble, reduce heat to simmer. Cover tightly with a lid or aluminum foil. The process to “al dente” takes about 30 minutes.
Turn the carrots into a serving dish and drizzle with the Special Sauce (below.)
In the food processor puree:
- 2 cups of carrot greens or parsley or 1 cup cilantro
- 1 cup fresh mint
- 6 green onions, (trim off the loose green leaf)
- 1 tablespoon of honey
- Juice of one lemon
- 1 /2 cup olive oil
- 3 /4 teaspoon salt 1 /2 teaspoon pepper
Turn out into a small bowl and serve with the lamb and drizzle on the carrots.
Grilled Yellow Squash
- 4 medium yellow squash
- 1/8 cup olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon fresh rosemary
Preheat grill or pan on medium high. Cut the squash lengthwise into 1 /2 inch thick steaks. Combine the salt pepper and rosemary with the olive oil. Brush the mixture lightly on the squash steak and place on grill/pan. Brush the top with olive oil mixture. Wait for 2 – 3 minutes, turn the squash over and repeat the brush of the exposed side. Turn off the heat and cover. Serve from the pan and brush with the olive oil again if desired.
This is one of my personal favorite dishes. It is simple to make and it seems everyone loves it. Charoset offers a sweet textured counter to the savory lamb.
- 1 cup chopped walnuts
- 1 cup raisins
- 1 /2 cup fresh orange juice
- 1 /4 cup kosher red wine (such as Manischewitz) (Nonalcoholic substitutes work also)
- 1 / 4 cup honey
- 1 teaspoon finely grated lemon zest (lemon molido substitutes)
- 1 /2 teaspoon ground cinnamon
- Dash of nutmeg, clove to taste (optional)
- Pinch of brown sugar (optional)
- kosher salt
- 2 crisp apples (such as Gala or McIntosh), peeled and roughly chopped
Toast the walnuts either in a pan on the stove or in a 350° F oven. Toss occasionally, until fragrant, 8 to 10 minutes. Let cool, then chop if necessary.
Reconstitute the raisins by adding them with orange juice in a small pan. Over medium-low heat simmer until almost all orange juice is absorbed. Let cool, then stir in the wine, honey, lemon zest, cinnamon, nutmeg, clove and 1 /4 teaspoon salt. In a large bowl, combine the apples and walnuts with the raisin mixture.
Toss to combine. Cover and let sit for at least 4-6 hours. This can be made ahead of time and serves as a sweet addition to the meal. It should be noted that dates make a delicious addition and are added with the apples.