Check out this article for some mouth-watering lamb recipes that can be prepared on Passover (Pesach).
Passover Lamb Recipes
The smell of Pesach is in the air and it is time for some mouth-watering indulgences! Passover is an eight-day Jewish festival that comprises of a hearty feast. During the festivities, the host upkeeps the tradition by narrating the Passover story and the mealtime follows in an order, traditional to the holiday rituals. Lamb dishes are very much popular amongst the Jewish community. It is a common Passover tradition to prepare lamb dishes. Therefore, on Pesach, a variety of mouth-watering lamb dishes are cooked and served. The best part of Passover is creating your own Seder and sharing it with your family and friends. People have now started improvising on the traditional Jewish recipes. Just get your creative juices flowing and prepare the traditional lamb with your own special recipe. Read on to explore some tasty Passover lamb recipes and enjoy a bon appetit!
Pesach Lamb Recipes
Poleko Lamb Charcoal Barbecued Lamb Cutlets
- 9 French-Cut Lamb Racks (cut into 3 pieces)
- 1 cup Natural Yogurt
- 1 tsp. Garlic (crushed)
- 1 tsp. Ginger (crushed)
- 1 tsp. Garam Masala
- 1 tsp. Salt
- 1/2 tsp. Chili Powder
- 1/2 tsp. Saffron Color
- 1/2 tsp. White Pepper
- Take a bowl and mix all the ingredients together.
- Coat the lamb cutlets in the mixture.
- Place the lamb pieces in a bowl and cover it.
- Place the bowl in the fridge overnight to let the lamb marinate properly.
- Remove the marinated cutlets from the fridge and place them on barbecue racks, over hot charcoal coals.
- Cook for 5-6 minutes or until the cutlets are done.
- Serve hot, with mint sauce and your choice of mixed salad.
- 1 Leg of Butterflied Lamb
- 1/2 tsp. Ground Black Pepper
- 1 tsp. Salt
- 1 (1/2 inch) piece Fresh Ginger Root (sliced)
- 2 Garlic Cloves (minced)
- 1/4 cup Olive Oil
- 1/4 cup Soy Sauce
- 1/4 cup Dijon Mustard
- 1/2 cup Brown Sugar
- 2/3 cup Lemon Juice
- Take a bowl and mix salt, pepper, soy sauce, ginger, garlic, olive oil, Dijon mustard, brown sugar and lemon juice in it.
- In a shallow container, place the butterflied lamb and marinate it with the lemon juice mixture.
- Cover the container and keep in the refrigerator for 8 hours or overnight.
- Preheat an outdoor grill to a medium heat.
- Take the lamb out of the refrigerator and drain the marinade.
- In a saucepan, pour the drained marinade and bring it to a boil. Reduce the heat and cook the mixture until slightly thickened.
- Lightly apply oil in the grill grate.
- Over indirect heat, grill the lamb for 40 to 50 minutes, minimum temperature being 145oF.
- Allow the lamb to cool and then slice it into desired size
- Cover with the thickened marinade mixture and serve.
Lamb One Pot
- 1 kg Lamb Shanks or Tjops
- 1 l Rooibos Tea
- 125 ml Butter
- 125 ml Lemon Juice
- 1 cup Uncooked Rice
- 1 Garlic Clove, chopped
- Fresh Parsley, chopped
- Wash and dry lamb and keep it aside.
- Melt butter and add lemon juice to it.
- Place the lamb in the bottom of a cast iron pot, casserole or ovenproof dish with lid and add rice to it.
- Gradually add the lemon and butter, followed by rooibos tea.
- Finally, add the garlic.
- Preheat oven to 180 degrees.
- Put the lamb in oven and bake it until all the liquids get absorbed and the rice is cooked. If required, add some more rooibos tea.
- Serve hot, garnished with chopped parsley and tomatoes.
- 1kg Lamb, cut into cubes
- 1 tbsp. Margarine
- 2 tbsp. Olive Oil
- 1 cup Carrots (sliced)
- 2 cups Onions (chopped)
- 2 Cloves Garlic (crushed)
- 1 Beef Stock Cube
- 3 cups Water
- Chopped Fresh Parsley
- 2 Bay Leaves
- 1/4 cup Matzo Meal
- 1/4 cup Tomato Puree
- Wash the lamb pieces thoroughly and place it on a tray. Rub the lamb with salt and pepper. Now cover in matzo meal.
- Heat a pan and add olive oil. Now tip in the lamb and sauté it for a few minutes or until soft. When done, remove from heat and set aside.
- Add the margarine to remaining oil in the pan. Add the onions and brown them or until they are translucent.
- Now add the sliced carrots and stir continuously. Add the cooked lamb meat to the pan.
- Add bay leaves, salt and pepper. Dissolve the beef stock cube in little water and add it into the mixture.
- Pour in the tomato purée and cook for an hour or until thick on low heat. Keep checking the stew after every 20 minutes.
- Serve hot with chopped parsley garnishing.