A Biblical Feast by Kitty Morse

Author:Kitty Morse
Language: eng
Format: epub
Publisher: La Caravane Publishing
Published: 2009-01-15T00:00:00+00:00

ROAST LAMB WITH CUMIN

(Serves 6)

And they shall eat the flesh in that night, roast with fire, and unleavened bread; and with bitter herbs they shall eat it. Exodus 12:8

In this verse, the Lord gives instructions for the preparation of paschal lamb to Moses and Aaron. The Bible says the aroma of “meat roasted with fire” (in burnt offerings) was pleasing to God. The ancient Hebrews must have concurred. Meat, especially when roasted, was considered a luxury, one reserved primarily for religious celebrations.

3 tablespoons extra virgin olive oil

2 cloves garlic, minced

1 tablespoon cumin seeds, toasted and ground

5-pound leg of lamb, trimmed of fat

Salt and freshly ground pepper to taste

Unleavened griddle bread, for serving

Bitter herbs (such as arugula, chicory, dandelion, endive, parsley, sorrel or watercress) washed and dried

In a medium bowl, mix olive oil, garlic and cumin. Rub over lamb and set in roasting pan. Sprinkle with salt and pepper. Insert a meat thermometer in thickest part, taking care not to contact bone.

To roast: Preheat oven to 500°F. Cook until a brown crust forms, 12 to 15 minutes. Decrease heat to 350°F. Roast 1¼ to 1½ hours or until meat is done to your liking (135°F for rare to 160°F for well done).

Let roast stand at room temperature 10 to 15 minutes before carving. Pour pan juices over lamb and serve with bread and bitter herbs.

To grill: Prepare charcoal fire in a large, lidded barbecue. Push hot charcoal to perimeter of grill. Place lamb inside a shallow pan in center of rack. Lower lid and open vents about 1-inch. Grill 1¼ to 1½ hours or until meat is done to your liking (135°F for rare to 160°F for well done). Transfer lamb to a platter and let stand 10 to 15 minutes before carving. Spoon juices over meat and serve with bread and bitter herbs.

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