Marinated Roasted Lamb
SPRING FEAST RECIPE: PASSOVER
Combine marinade ingredients and mix well in a bowl/bag big enough to also hold the lamb. Add the lamb with the bone in, massage the marinade into the meat and place in the fridge covered or closed in a Ziploc bag for a minimum of 2 hours.
I usually marinate it first thing on preparation day (6th day [Friday] sunrise) and let it stay in the fridge until its needed (7th day [Saturday] sundown).
Take the lamb out of the refrigerator about 1 hour before sunset to let it come to room temperature; this will help it to cook faster and evenly. Add lamb and marinade to roasting pan, cover with foil, and roast in oven for 1 hour (it takes about 30 minutes per pound to cook lamb).
Optional: Want to give your lamb a more “roasted” looking color? Then remove the foil, turn off the heat, and leave pan in oven to dry out a bit. By the time prayers are said it will be darker.
No matter what cut of lamb you’ve chosen to cook, the internal temperature should be 155 – 165F. This is considered well-done. (For a more accurate reading, insert at the thickest cut of the meat and do not let the thermostat touch the bone). Serve and enjoy. Shalom!
Note: This recipe is specific to our small family, and I prefer everyone to have their own piece of lamb on their plates with a bone in it that they can finish, that’s why I prefer precut individual pieces; if you’re cooking for a larger family and you increase the marinade and lamb just be sure that there will be no leftover meat come morning.
If you can afford it (and find it) try to purchase local lamb, as most are exported from Australia. If the grocer variety is the only kind you can find, then try to purchase the grass-fed and finished, organic variety. Remember, it’s not about the quantity, it’s about the quality of the meal and it’s representation. Also, be sure to read our Scripture story “Yeshua to the Rescue: Exodus from Egypt.”