Text 35397, 102 rader
Skriven 2013-03-29 05:44:00 av Dave Drum (65589.cooking)
  Kommentar till text 35396 av RUTH HANSCHKA (1:123/140)
Ärende: Lamb for Passover
=========================
-=> RUTH HANSCHKA wrote to NANCY BACKUS <=-


 ->  RH> It generally isn't at least here, although Sephardic Jews do eat it
 ->  RH> on Passover. Kosher lamb isn't all that common.

 -> That's a bit of a surprise... since I've always associated the lamb with
 -> Passover.

 RH> They don't eat it, since they can't bring the lamb to the Temple to
 RH> kill it properly.  That's how I heard it anyway.

The ancient custom of sacrificing lambs on the eve of Passover and eating the
meat to begin the festival ended with the destruction of the Second Temple in
A.D. 70. As a mark of respect for the memory of the temple sacrifices, the
eating of a whole roasted lamb on Passover is forbidden by the code of Jewish
law called Shulhan Arukh, which was first printed in Venice in 1565.

Jews who strictly interpret this rule will not eat roasted meat or poultry of
any kind for their seder. Others will simply not eat roasted lamb.

Jews who accept a looser interpretation of the law will eat lamb, but not if it
is roasted. The matter is further complicated by the changing definition of
roasting. ''Originally it meant cooking the meat over an open fire,'' said
Gilda Angel, the author of ''Sephardic Holiday Cooking'' (Decalogue Books,
1986), whose husband, Marc, is rabbi of the Spanish and Portuguese Synagogue on
the Upper West Side of Manhattan.

Today the term is usually understood to mean cooking in an oven without liquid.
''We don't roast lamb,'' said a representative of the Union of Orthodox Jewish
Congregations in New York. ''It must be cooked in a pan with liquid.''

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Tender Lamb Dish For a Passover Seder
 Categories: Lamb/mutton, Vegetables, Wine, Citrus, Herbs
      Yield: 7 servings

  3 1/2 lb Boned shoulder of spring
           - lamb; rolled, tied
           Salt & fresh ground pepper
      3 tb Vegetable oil
      1 c  Fine chopped onions
    1/2 c  Finely chopped leeks
      3 cl Garlic; peeled, minced
    1/2 c  Chicken or veal stock
    1/2 c  Dry white wine; Kosher for
           - Passover
      2 tb Lemon juice
      3    Sprigs fresh tarragon
           +=OR=+ 
      1 ts Dried tarragon
      2    Scallions; fine chopped
      2 tb Fine minced parsley
           Sprigs of parsley; garnish

  Season the lamb with salt and pepper. Preheat the oven to
  250øF/120øC.

  Heat the oil in a casserole large enough to hold the lamb.
  Brown the lamb on all sides over medium heat; it should
  take at least 15 minutes. Remove the lamb from the pan and
  set aside.

  Add the onions and leeks to the casserole and sauté over
  medium-low heat until they are tender and just turning
  golden. Stir in the garlic.

  Return the lamb to the casserole and add the stock, wine,
  lemon juice, tarragon and scallions. Bring to a simmer,
  cover and place in the oven.

  Bake the lamb for five hours; by then it should be
  extremely tender. Remove the lamb from the casserole.

  Strain the sauce into a heavy saucepan. Skim off as much
  fat as possible. Place the solids in a blender or food
  processor along with 1 tablespoon of the minced parsley.
  Puree, adding a little of the sauce if necessary. Add this
  puree to the sauce, reheat and check seasonings.

  Remove the strings from the lamb. Slice the roast down the
  middle the long way, then cut it into chunks. Layer the
  meat into a bowl or loaf pan that holds 5 to 6 cups, then
  unmold onto a warm serving platter. Sprinkle the remaining
  minced parsley over the top, garnish the platter with
  parsley sprigs and serve, with the sauce on the side.

  Yield: 6 to 8 servings.

  By Florence Fabricant - March 23, 1988

  From: http://www.nytimes.com

  Uncle Dirty Dave's Archives

MMMMM
 
... Too many cooks may spoil the broth, but it takes only one to burn it.
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