RACK OF LAMB WITH HONEY AND LEMON WITH FIG DRIZZLE Rack of lamb is a delicious and elegant main course for either Easter or Passover. Slice veal and serve with sauce and gremolata. For the gremolata, combine parsley, garlic and lemon peel. Strain sauce (return to pot and reduce if not thick enough).
Remove cover and cook an additional 30 to 45 minutes until browned. If at any time there isn’t enough liquid in pan - about 1½ to 2 cups (375mL to 500mL) - add water. Cook 3 to 4 hours or longer until meat is fork tender. Cover the pan tightly with a lid or foil and transfer to a 350F (180C) oven. Cover the meat directly with parchment paper. Add bay leaves, rosemary and citrus peels. Stir in tomatoes, break them up with a wooden spoon and bring to a boil. Add olive oil to a heavy Dutch oven and heat. 6 lb (3 kg) veal brisket - 1 tbsp (15 mL) kosher salt - ¼ tsp (1 mL) freshly ground black pepper - 2 tbsp (30 mL) extra virgin olive oil - 2 onions, coarsely chopped - 2 carrots, peeled and chopped - 2 ribs celery, coarsely chopped - 10 cloves garlic, peeled - 1 28 oz/796 mL tin plum tomatoes (preferably San Marzano) - 1 cup (250 mL) dry white wine, chicken stock or water - 2 bay leaves - 1 sprig fresh rosemary - peel of one orange, in large strips - peel of one lemon, in large strips Gremolata: - 2 tbsp (30 mL) finely chopped fresh Italian parsley - 2 cloves garlic, peeled and chopped - zest of one lemon, in fine shreds 1. Look for veal brisket at Italian or Jewish markets. VEAL BRISKET OSSO BUCCO-STYLE It’s best to make brisket ahead of time, as it should be cooked until it is fork tender - the timing is never precise! Slice the brisket when cold, spoon the sauce over it and reheat just before serving. Most of the ingredients in these recipes should be available kosher for Passover, but if you can’t find them, please omit or substitute accordingly. And please remember that people observe Passover in different ways, and what is acceptable to some may not be to others. There are many Passover cooking restrictions but, generally speaking, the more fresh ingredients you use, the easier it is to cook. Here are six recipes that will work well for either holiday. Share this Story: Bonnie Stern: Feasts of faithīoth Easter and Passover celebrate with family meals, both use lots of eggs, and both make use of fresh spring flavours and ingredients. Manage Print Subscription / Tax Receipt.
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