Return to Main Recipes Page/Return to Home Page
2 racks lamb ribs
Preheat oven to 350°F. Dredge the lamb in flour or potato starch.
In large pot (I used a large and deep fryer), melt margarine with oil over medium-high heat. Add meat (it should sizzle). Sear the meat in single layer (you may need to do it in batches). Brown the meat well on both sides about 6 to 8 minutes.
Remove the meat from the pot. Reduce heat to medium. Add onion, carrot and celery. Cook about 7 to 9 minutes scraping up the brown bits as onions caramelize.
Return the lamb to pot and sprinkle with a little more flour or potato starch stirring to coat. Add the beef stock, tomatoes, wine, bouquet garni, chopped and minced garlic, and tomato paste. Raise heat and bring to simmer. Add 2 tsp. of the marror (or horseradish) and mix in.
Cover pot and place in oven (at this point I transferred it into an aluminum tin, covered it and put it in the oven).
Simmer about 2 hours. Just before serving add remaining marror, season with pepper and sprinkle with parsley for garnish.
Poster's Notes:
Posted by Judy Lederman
Nutritional Info Per Serving: N/A
6 shoulder lamb chops
Flour (to coat) (I used potato starch since it was Pesach) plus an extra teaspoon
1 tablespoon margarine
1 tablespoon vegetable oil (I used cottonseed)
1 onion sliced into rings
2 carrots, sliced
1 rib celery sliced
2 cups beef stock (I used two cups of water with one cube of soup)
1 28-ozs. can chopped tomatoes
1 cup red wine (I used Cabernet Sauvignon)
1 bouquet garni of 6 parsley stems, 3 sprigs fresh thyme and 1 bay leaf
2 cloves garlic, 1 chopped and 1 minced
1 tablespoon tomato paste (I omitted since I didn't have any KLP in the house)
6 teaspoons bottled white horseradish (I used leftover marror)
Black pepper and chopped fresh parsley
The "Kosher by Design" cookbook says that the dish can be made in advance and gets better when reheated. I made it a day before the Seder and reheated it on top of the stove for Seder #2 and it was a major hit. Delicious! The cookbook calls for short ribs, not lamb.