Roasted Leg of Lamb With White Wine & Root Vegetables
This dish is a zeroa—a crucial part of the seder plate for the traditional seder meal, and it is also cooked without kitniyot (legumes), according to the Ashkenazi tradition.
It is relatively easy, and can be made at home. Cooking time is six hours.
- 6.5 lbs well-trimmed leg of lamb
- 2 cloves of garlic, slivered
- 2 tbs salt
- 2 tbs fresh cracked black pepper
- 2 tbs olive oil
- 6 tbs or more of fresh rosemary
- 8 small white potatoes
- 8 small onions
- 8 artichoke bottoms
- 8 celery roots
- 8 carrots peeled cut into fourths
- 1/2 cup of white wine (examples: Yarden Chardonnay or Galil Mountain White)
Olive oil is used to create a marinade with the aforementioned spices. It is recommended to even fry the marinade just a bit in the olive oil to lock in the flavors.
Make small knife insertions in the lamb and insert a clove of garlic and sprig of rosemary in each hole; distribute evenly. Slowly cook the lamb for three hours on a low temperature (265 degrees F). Once cooked, roast the lamb at 355 degrees F for 20 minutes. Add the marinade, wine and vegetables, slowly cook for 2.5 hours at 265 degrees F.
By Chef Niki Razvozov of the Ritz-Carlton Hotel, Herzliya