PASSOVER ROAST LAMB1 (7 lb) shoulder of lamb
salt and pepper (to taste)
1 clove garlic,
1/2 cup shredded celery leaves
1/3 cup cubed green pepper
2 tbsp tomato sauce (or to taste)
Preheat oven to 325 degrees F.
Rub the meat all over with salt and pepper. Place slivers of garlic between the bone and flesh. Place meat on a rack in a roasting pan, surrounded by celery leaves and green pepper.
Allowing 20 minutes per lb, roast in oven.
About 1 hour before it is done, smooth tomato sauce over top of lamb. This will make a crusty skin and add flavor to the gravy.
TO MAKE THE GRAVY:
Drain off all the fat, and remove lamb to a warm place. Add a little water to the pan, leaving in the vegetables, and boil down on top of stove.
Serving suggestions:
With asparagus, roasted new potatoes and mint jelly.
Source:
The Jewish Holiday Kitchen by Joan Nathan 