The Jewish Chronicle - - PASSOVER SPECIAL -

SERVES eight to 10 By Chef Niki Razvo­zov of The Ritz-Carl­ton Ho­tel, Her­zliya

This dish uses a ze­roa —a cru­cial com­po­nent of the Seder plate — and it is cooked with­out kit­niot (legumes), ac­cord­ing to the Ashke­nazi tra­di­tion.

It is rel­a­tively easy to make. Cook­ing time: six hours. INGREDIENTS

3kg (6.5lb) well-trimmed leg of lamb

2 cloves of gar­lic, sliv­ered 2 tbs salt

2 tbs cracked black pep­per 2 tbs olive oil

6 tbs or more of fresh rose­mary, no need to chop 8 small, whole white pota­toes, skin on

8 small, whole onions, peeled

8 ar­ti­choke bot­toms, peeled, quar­tered 8 cel­ery sticks 8 car­rots, peeled and quar­tered 120ml white wine (eg Yar­den Chardon­nay or Galil Moun­tain White) METHOD:

Mar­i­nate the lamb in olive oil.

In a large fry­ing pan, brown the lamb on all sides in a lit­tle oil. Make small slits in the lamb to insert gar­lic and rose­mary sprigs, dis­trib­uted evenly. Slowly cook lamb in a roast­ing tin for three hours, cov­ered with foil, on a low tem­per­a­ture (130°C, 265°F).

After three hours, turn up the heat to 180°C (355°F) for 20 min­utes to brown the meat.

Add wine and veg­eta­bles, slowly cook for two and a half hours at 130°C (265°F).

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