Tag archive for "Lamb and mutton"

Impressive Baby Lamb Chops for Rosh Hashanah

kosher meat recipes, kosher recipes, rosh hashanah and sukkot recipes, rosh hashanah roast , lamb, and brisket recipes

Impressive Baby Lamb Chops for Rosh Hashanah

3 Comments 14 September 2013

Rosemary and Garlic Baby Lamb Chops

“I got this kosher recipe from a friend of a friend of a friend…Anyhow I made it for my husband and he said it was the best lamb chop he has ever tasted. You will not believe how delicious this simple recipe is until you make it,  so get to the kitchen and start cooking!” Laura Cohen

Serves 4

Ingredients for this Kosher Recipe:

8 Individual Baby Lamb Chops, frenched

Marinade:

1/3 cup Soy Sauce

1/3 cup olive oil

1 1/2 sprigs fresh rosemary

12 garlic cloves

Directions for this Kosher recipe:

Put all the ingredients for the marinade into a blender and pulse until combined. Place lamb chops in a big plastic bag with marinade and refrigerate for at least 2 hours.

Remove lamb chops from bag and discard marinade.

Roast in oven for 30 minutes on 350 degrees.

Serve immediately.

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Passover Ground Lamb on a Cinnamon Stick

kosher meat recipes, kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes, rosh hashanah and sukkot recipes, rosh hashanah roast , lamb, and brisket recipes

Passover Ground Lamb on a Cinnamon Stick

5 Comments 16 March 2011

“Hey Marlene, I cooked up a batch of these for a sheva berachot in my house!they were a big hit. I thought you might like the photo and recipe! They’re super easy to prepare, freeze well uncooked,and are a fun addition to any type of Jewish holiday menu including Passover, Rosh Hashanah, Sukkot, Thanksgiving and Hanuka! Enjoy!” Debbie Gindi

Ground Lamb on Cinnamon Stick

  • 1 lb ground lamb
  • 1/4 c tart cherry juice or pomegranate juice
  • 1/2 tsp ground cinnamon
  • 1/2 tsp allspice
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/8 tsp ground cardamon
  • 1/2 shredded or finely chopped medium onion
  • 1/4 c toasted pine nuts
  • 18 cinnamon sticks

Directions for this Kosher Recipe:

Combine all ingredients in a large non reactive bowl. Form into round ball shape. Firmly insert one cinnamon stick through it. Arrange on tray standing upright(At this point they may be frozen on a tray)cook in preheated 350 degree oven for 15 minutes. May be served with apricot wasabi dipping sauce.

Apricot Wasabi Sauce:

  • 1/2 c apricot preserve
  • 3 TBSP soy sauce
  • 1 TBSP wasabi sauce (such as “golds”) or Passover wasabi sauce.

Combine all ingredients together. Delicious as a dip for chicken beef and lamb.

 

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Syrian Style Lamb Shanks for your Pesach Seder Plate

kosher meat recipes, kosher passover recipes,seder table Ideas, kosher recipes

Syrian Style Lamb Shanks for your Pesach Seder Plate

6 Comments 08 March 2011

Besides the hard boiled boiled egg, one of the foods of the Pesach seder meal that needs a real recipe is the shank bone. The shank bone is symbolic of the lamb sacrifice offered for Passover during the days of the Beit Hamikdash (The Holy Temple in Jerusalem).

There are many variations of how to cook the shank bone, but this is a delicious Syrian style recipe handed down to my mother-in-law from her grandmother for your Pesach seder plate. My mother in law boils the shank as an extra step to remove the extra grease and fat.

  • 2 lamb shanks
  • 1 large onion, chopped
  • 4 cloves of garlic, crushed
  • 1/2 teaspoon of pepper
  • 1/2 tsp allspice
  • 2 tsp salt
  1. Boil shanks in water in onion for 20 minutes. Rinse in cold water. In a roasting pan coated with non-stick vegetable spray, season shanks in garlic, pepper and salt, and allspice.
  2. Add 1 inch of water to the pan.
  3. Bake covered at 350 degrees for 2 hours, basting.
  4. Uncover, bake 15 minutes longer.
  5. Variation- After boiling for 20 minutes, throw out water and add fresh water, add onion and spices, return to boil, reduce heat, simmer 1 and 1/2 hours. Broil 15-20 minutes, turning once.

 

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