Post by Deleted on Apr 5, 2015 1:16:30 GMT 8
This is the Passover - Easter season where families celebrate equally meaningful events. Passover where the Hebrews marked the lintels and doorposts of their homes with the blood of a lamb and partook of a symbolic meal with their hats on ready to leave at a moment's notice. The angel of death would pass over their houses but slay the first born of all of Pharaoh's people whose homes were not thus marked which caused the release the Hebrews from their bondage to Egypt.
Easter where Christians observe the shedding of blood, death and resurrection of Jesus the promised one of Israel and lamb of God. Those who trust in Him has marked the doors and lintels of their hearts with the blood of the lamb and will pass over from death to life in eternity.
Having a Jewish mother and Christian father I understand how both Passover and Easter mesh together and give us the same message which was revealed in it's fullness by Jesus the Christ who is destined to to return again not as the suffering servant but as The Lion of the Tribe of Judah. Thought I don't attend church or synagog I trust in Him and the verity of G-d's message to mankind.
This year we plan our own Passover-Easter feast and I wanted to share my recipe as follows:
Leg of Lamb Provencal
• 1 boneless leg of lamb (about 3-4 pounds)
• 1/2 cup Dijon or stone-ground mustard
• 8-10 cloves garlic
• 2 tablespoons balsamic or sherry vinegar
• 2 tablespoons each fresh parsley and thyme
• 1/2 cup honey, liquid
• 2/3 cup olive oil
• 1/2 tablespoon kosher salt
• 1 teaspoon black pepper
• 2 1/2 pounds tomatoes, quartered
• 1 fennel bulb and fronds, cut into 1-inch pieces
• 1 large sweet onion, peeled and cut into 1-inch pieces
Directions
Preheat oven to 450°F.
Place lamb fat side up in large roasting pan. Score fat in a cross-hatch pattern. In a food processor, pulse mustard, garlic, vinegar, half of all herbs, half of honey, half of the olive oil, salt and pepper to a rough paste. Rub lamb with paste.
Place vegetables around lamb and drizzle with remaining oil, honey and chopped herbs.
Place in oven and roast for 15 minutes. Lower heat to 350°F and cook another 30-45 minutes until internal temperature registers 125° on a thermometer in the middle of the meat (medium rare). Remove from oven and place lamb on a cutting board for 10 minutes - uncovered or tented loosely with foil. Slice meat and serve with vegetables and accumulated juices.
Liquid can also be strained and reduced or thickened.
Great served with roasted or mashed potatoes, rice, pasta or couscous.
Easter where Christians observe the shedding of blood, death and resurrection of Jesus the promised one of Israel and lamb of God. Those who trust in Him has marked the doors and lintels of their hearts with the blood of the lamb and will pass over from death to life in eternity.
Having a Jewish mother and Christian father I understand how both Passover and Easter mesh together and give us the same message which was revealed in it's fullness by Jesus the Christ who is destined to to return again not as the suffering servant but as The Lion of the Tribe of Judah. Thought I don't attend church or synagog I trust in Him and the verity of G-d's message to mankind.
This year we plan our own Passover-Easter feast and I wanted to share my recipe as follows:
Leg of Lamb Provencal
• 1 boneless leg of lamb (about 3-4 pounds)
• 1/2 cup Dijon or stone-ground mustard
• 8-10 cloves garlic
• 2 tablespoons balsamic or sherry vinegar
• 2 tablespoons each fresh parsley and thyme
• 1/2 cup honey, liquid
• 2/3 cup olive oil
• 1/2 tablespoon kosher salt
• 1 teaspoon black pepper
• 2 1/2 pounds tomatoes, quartered
• 1 fennel bulb and fronds, cut into 1-inch pieces
• 1 large sweet onion, peeled and cut into 1-inch pieces
Directions
Preheat oven to 450°F.
Place lamb fat side up in large roasting pan. Score fat in a cross-hatch pattern. In a food processor, pulse mustard, garlic, vinegar, half of all herbs, half of honey, half of the olive oil, salt and pepper to a rough paste. Rub lamb with paste.
Place vegetables around lamb and drizzle with remaining oil, honey and chopped herbs.
Place in oven and roast for 15 minutes. Lower heat to 350°F and cook another 30-45 minutes until internal temperature registers 125° on a thermometer in the middle of the meat (medium rare). Remove from oven and place lamb on a cutting board for 10 minutes - uncovered or tented loosely with foil. Slice meat and serve with vegetables and accumulated juices.
Liquid can also be strained and reduced or thickened.
Great served with roasted or mashed potatoes, rice, pasta or couscous.