Scrumptious Slow-Roast Lamb
My aunt has always catered Rosh Hashana and she gets to serve the fun, festive food. My mother, on the other hand, drew the short straw and it is her job to cater for Pesach. Fortunately, she's perfected the art of serving up I-can't-believe-it's-kosher-for-Pesach gems, and this simply gorgeous Pesach lamb is her signature dish. Remember that best quality, large lamb cuts are available on order at Meatland and luscious lamb is a Pesach tradition. This truly delicious recipe can be used for lamb shoulder and ribs too which are consistently available in our freezers. Make lamb your new Pesach tradition
Shoulder of lamb 3 cloves of garlic, cut into slivers 1 teaspoon salt 1 teaspoon oregano 1 teaspoon rosemary 1/3 cup oil SAUCE 2 onions, fried till lightly browned 1 teaspoon paprika 500 gram can tomato paste 1 can water (from empty tomato can) 1 teaspoon salt 2 tablespoons vinegar 1/2 teaspoon chili flakes/hot sauce 1/2 cup brown sugar 1: Cut slits into the lamb, press in garlic slivers, and season with salt, oregano and rosemary. 2: Pour over oil and cook in 200 C oven for 1 hour. 3: Mix sauce ingredients together, pour over lamb, and cook covered at 120 C for 2 1/2 to 3 hours, basting meat occasionally with the pan juice. 4: Serve meat with the gravy slightly thickened with potato flour if necessary plus mashed potatoes. COOK'S NOTES: This incredibly good sauce can be also used with lamb chops or ribs.
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