Passover Lamb Recipes

• 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.

• 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
• Salt
• Pepper
• 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.