Title: Passover Roast Lamb
Categories: Kosher/meat, Lamb, Passover
Yield: 6 Servings

1 Shoulder of lamb, 7 lbs
Salt and pepper, to taste
1 Clove garlic, minced
1/2 c Shredded celery leaves
1/3 c Cubed green pepper
2 tb Tomato sauce, or to taste

Preheat oven to 325F. Rub the meat all over with salt and pepper. Place
slivers of garlic between the bone and flesh. Place meat on a rack in a
roasting pan, surrounded by celery leaves and green pep per. Allowing 20
min per lb, roast in oven. About 1 hr before it is done, smooth tomato
sauce over top of lamb. This will make a crusty skin and add flavor to the
gravy.

To make the gravy, drain off all the fat, and remove lamb to a warm place.
Add a little water to the pan, leaving in the vegetables, and boil down on
top of stove.

Serving Ideas : with asparagus, roasted new potatoes and mint jelly.

NOTES : From _The Jewish Holiday Kitchen_ by Joan Nathan. Schocken Books,
New York: 1988.

Recipe by: Joan Nathan Posted to MC-Recipe Digest V1 #547 by "Master Harper
Gaellon" on Apr 3, 1997