Passover Supper Recipes

• 6 pounds Leg of Lamb (de-boned)
• 1 tbsp Oregano (dried)
• 4 Garlic Cloves (minced)
• 1 large Onion (thinly sliced)
• 2 Bay Leaves
• 4 sour Oranges
• 1 cup White Wine
• 1 tsp Salt
• 1 tsp Black Pepper (ground)
• 2 tbsp Vegetable Oil

• Extract the juice of sour oranges in a large glass bowl.
• Combine garlic, onion, oregano, bay leaf, salt, pepper and white wine separately, to prepare the marinade.
• Place the meat in a bowl and pour more than half of the marinade over it.
• Refrigerate for 2-4 hours, to marinate.
• Place a large pot at medium heat and add some oil.
• When the oil is hot, put the marinated meat in the pan and cook on all sides.  
• Lower the heat and add the remaining marinade. Cover the pan and cook until the meat is fork-tender. You can add water, if required.
• Serve the lamb hot.

• 1½ pound Chicken
• ½ Onion (chopped)
• 2 Cloves Garlic (peeled & chopped)
• 1 cup Lemon Juice
• ½ cup Olive Oil
• 1 tbsp White Wine
• 1 tsp Worcestershire Sauce
• 1 tsp Hot Pepper Sauce
• 1 tbsp Pepper
• 1 tsp Celery Salt
• 1 tsp Salt

• Mix onion, garlic, lemon juice, olive oil, white wine, Worcestershire sauce, hot pepper sauce, pepper, celery salt, and salt in a large bowl. Keep a small part of the mixture aside.
• After mixing the ingredients thoroughly, place chicken in the bowl, evenly coating it in the marinade mixture.
• Cover the bowl and refrigerate for about 4 hours.
• Preheat the grill on medium heat and oil it lightly.
• Take the marinated chicken out of the refrigerator and cook it on the heated grill for an hour.
• Brush the chicken occasionally with the remaining marinade, until it is completely cooked.