[Sca-cooks] Ashkenazic Passover recipes

[Susan Fox]

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