Meat
Passover offering (korban Pesach)
A whole roasted lamb, offered in the Temple according to Jewish tradition for the festival of Pesach, recalling the Exodus from Egypt. Today, Jewish Passover symbolises it with a lamb shank bone on the Seder plate; the meat is therefore no longer eaten as an offering.
Ingredients
Ingredients
Spices & seasoning
Optional extras
On the side
Nutrition facts
467 kcal per serving
- Protein
- 41.8 g
- Carbohydrates
- 4.1 g
- of which sugars
- 1.4 g
- Fat
- 30.9 g
- of which saturated fat
- 9.8 g
- Fiber
- 1.2 g
Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.
Instructions
- Preheat the oven to 180°C (gas mark 6). Blend the garlic, olive oil, lemon juice and zest, thyme and rosemary.
- Rub the lamb shoulder with this mixture, season with salt and pepper, then place it on a bed of thinly sliced onions in an ovenproof dish.
- Cover and cook for about 1 hour 30 minutes, basting with the cooking juices every 30 minutes.
- Add the new potatoes around the meat and cook for another 30 minutes, until the lamb pulls away easily.
- Rest for 10 minutes under a sheet of foil before carving.
- Serve with the strained cooking juices.
Variations and tips
Honey version. Brush the lamb with honey during the last half hour of cooking for a caramelised surface.
More ideas
Denmark
Denmark
Denmark
Denmark
Denmark
Denmark
Denmark
Denmark
Original Ecomely recipe.