Lamb dishes are integral parts of any Passover meal. Some simple lamb recipes for Pesach have been provided in this article.
Passover Lamb Recipes
Dishes that have lamb as one of the main ingredients form an important part of a traditional Passover meal. There are innumerous ways of preparing these dishes. Some of the people prefer their lambs to be roasted, while others like them to be braised. A collection of some delicious and scrumptious lamb recipes, especially for Passover, has been provided in this article. Each one of them has its own unique flavor and taste and can be prepared easily, with very little effort. So, check on the Pesach lamb recipes given below and prepare something special for your friends and family members this year. Happy cooking!
Lamb Recipes for Passover
Lamb One Pot
- 1 kg Lamb Tjops or Skanks
- 1 liter Rooibos Tea
- 125 ml Oil
- 125 ml Lemon Juice
- 1 Garlic Clove (chopped)
- 1 cup Uncooked Rice
- Parsley (fresh and chopped)
- Clean the lamb properly with water and keep it aside for some time, to dry.
- In a pan, heat the oil and add the lemon juice.
- Now, in the bottom of a casserole dish, with a cover, place the lamb and add uncooked rice on top.
- Slowly, add the lemon and butter mixture, followed by the rooibos tea.
- After this, add chopped garlic to the mixture.
- Before placing the mixture inside the oven, preheat it at about 180 degrees. Place the lamb inside and bake it till the rice gets properly cooked and all the liquids are absorbed.
- Check the dish in between and add some more rooibos tea, if required.
- Once cooked, garnish the lamb with chopped parsley and fresh tomatoes and serve hot.
Braised Lamb Recipe
- 1½ kg one-boned shoulder of Spring Lamb (rolled and tied)
- 3 to 4 tbsp Vegetable Oil
- 2 Onions, finely chopped
- ½ cup Leeks, finely chopped
- 1 cup Veal or Chicken Stock
- 3 cloves Garlic, minced
- 2 tbsp Minced Parsley
- 2 Scallions, finely chopped
- 3 sprigs Fresh Tarragon
- Salt and Black Pepper, to taste
- 2 tbsp Lemon Juice
- ½ cup Dry White Wine
- Marinate the lamb with salt and pepper and let it stand aside for some time.
- Preheat the oven or the microwave to about 250°F or 120°C.
- Heat the vegetable oil in a casserole dish, large enough to hold the lamb.
- Once the oil is heated, place the lamb in the dish and keep it over a medium flame, for about 15 minutes or till the lamb is brown on all sides.
- Once the desired color is achieved, remove it from flame and keep it aside for some time.
- Next, add in the chopped onions and leeks to the casserole and fry lightly over medium heat, till they are tender and slightly golden. Now, add in the garlic.
- Add the lamb to the casserole once again and add in wine, lemon juice, stock, tarragons and scallions.
- Bring it to simmer and then place the mixture in the oven, covering it with a lid.
- Bake the lamb for the next five hours, until it is completely soft and tender. For microwave, the time limit will be a little less.
- Once done, remove the lamb from the cooking pot and strain the sauce in a heavy saucepan.
- Skim off as much fat as possible.
- In a blender, add the solid part of the dish, along with the minced parsley (around one tablespoon).
- Add some minced tomatoes or puree, if required.
- Blend this with the liquid portion of the dish, reheat and add the seasonings as per taste.
- Remove the strings from the lamb and cut it into small chunks.
- Place the meat chunks in a bowl or a loaf pan that can hold 4 to 5 cups and then un-mold onto a warm serving platter.
- Garnish the dish with minced parsley and serve along with the sauce.
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