Easter dinner, 2008
A slice of red onion and avocado slices on red-leaf lettuce, with orange-sesame dressing.
Rack of lamb with couscous with toasted slivered almonds, dried currants and diced scallions. Roasted asparagus.
Can you dig this? I’ve never cooked lamb before. What I did was infuse some olive oil with crushed rosemary and garlic. Brushed that on, sprinkled on a little salt and freshly cracked black pepper. Slow-roasted for, I don’t know, forty minutes, I guess, and then gave it a couple minutes’ worth of sizzle on the grill. Kept covered until the guests arrived.
March 25th, 2008 at 11:33 am
Sounds and looks delectable. Now, careful what you cook up for Pesach which will begin at the sunset on April 2nd and will end at the nightfall on April 19th. In Israel, Pesach is celebrated for seven days only, where the first and last days are observed as holidays and no work can be done on these days.
In general, many people refrain from serving roasted meat from any animal - lamb and other - for the Passover Seder meal (the first night of Passover). They don’t want their guests to think they might be eating the Paschal sacrifice.
Even where there is no restriction on serving roasted meat, Jewish Law says an entire lamb may not be roasted and served because it would be too similar to the Paschal sacrificial offering. (Code of Jewish Law O.H. 476:1)