ROASTED LEG OF LAMB WITH WHITE WINE & ROOT VEGETABLES
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).