Its almost time to get out those Passover pots and pans! This Passover recipe was sent in by wonder-woman Sarah Lasry, founder of the brand new website for the modern Jewish woman, Kosherstreet.com. She has also written a brand new gourmet kosher cookbook The At Home Gourmet. Click Here to check it out! Marlene M.
“I am always looking for easy Lamb recipes to make for the holidays. This recipe was something I adapted from a Mediteranian chicken recipe that my friend Rivky E. would make often for Rosh Hashanah or a regular Shabbat dinner. A few years ago, for one of the Seder meals, I decided to try it with lamb instead. It was really such a huge hit, that now it is a tradition at our Passover Seder table. Enjoy! Sarah”
Mediterranean Lamb Cooked with Warm Plums and Pears
- 1 Tbsp. extra virgin olive oil
- 4-5 lamb steaks
- Kosher salt and pepper
- ¼ cup honey
- 2 tsp. fresh mint, chopped fine
- 2 cups good red wine (choose one that you love to drink)
- 2 Asian pears, peeled, cored and sliced thin
- 1 cup whole dried prunes
Heat up the oil in a Dutch oven or a small stock pot on medium-high flame. Pat the lamb dry, sprinkle with salt and pepper and then using a pastry brush coat the lamb with the honey. Sprinkle the chopped mint on both sides of the lamb and lay each piece gently into the hot oil. Let the lamb cook and brown, 1 minute on each side and then remove with tongs and set aside.
Lower flame and add the red wine to the hot pot. Use the flat end of a wooden spoon and scrape up the brown bits on the bottom of the pot and mix with the red wine. Then add the sliced pears and whole prunes and cover the pot. Let the pears and prunes cook in the red wine for about 3-4 minutes. Uncover pot and add the lamb back into the pot. Cook for an additional 20-25 minutes. The red wine should have reduced significantly. Remove lamb onto platter, let stand for at least 8 minutes before serving. Spoon the warm plums and pears with wine on top of the lamb and serve.
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