[Sca-cooks] Ashkenazic Passover recipes
Susan Fox
selene at earthlink.net
Sat Apr 2 17:39:04 PDT 2011
On 4/2/11 5:07 PM, Claire Clarke wrote:
> Bottom line -- any suggestions of tried-and-true?medieval?northern European
> roast lamb recipes?
>
> -- Galefridus
"Buttes' Way of Seasoning a Lamb" from The Good Hous-Wiues Treasurie 1588
"Cut a clove of garlic in half. Energetically rub the cut end over every
inch of lamb. Sprinkle with salt and pepper. Place in a roasting pan
with a whole onion. Liberally sprinkle with whole rosemary and ground
sage. Roast as usual."
My personal recipe: poke holes in the leg of lamb and fill them with a
sliver of candied ginger and a halved or slitted clove of garlic.
Marinate in nasty cheap red wine. Must be cheap and nasty, tannin
tenderizes the meat nicely. Baste with same as it roasts.
Cheers,
Selene
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