Roasted Lamb with Lemon Potatoes

Roasted Lamb with Lemon Potatoes

November 4th 2011By June Hersh

This simply delicious roasted lamb recipe came from Rachel Mosios, a Holocaust survivor from Greece whom I interviewed for my first book, Recipes Remembered, a Celebration of Survival. Sunday night meant leg of lamb for Rachel's family. She made the traditional roasted lamb and studded it with garlic, seasoned it with oregano, and treated it to a splash of lemon, which adds an acidic note to the dish. The roasted potatoes linger in the oven after the lamb is cooked and pick up all the flavors of the zesty sauce. In America, you might not be able to find a kosher leg of lamb, feel free to substitute rolled and tied shoulder in its place.


Risotto with Lemon and Ricotta

36- Risotto with Lemon and Ricotta

November 30th 2011By Alessandra Rovati

Venetians—and Venetian Jews in particular—are world famous for their creamy risottos. I can make over a hundred varieties of this dish, which is my ultimate comfort food. This unusual combination of tart and creamy will be a very pleasant surprise, and full-fat ricotta is naturally very low in fat (go figure! 5% versus 90% in cream cheese), so go ahead—get seconds! You can serve this risotto Italian-style: as an appetizer to any fish dish, or as a main course with a green salad and a side of vegetables.


Passover Recipes From Down Under

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Lemon-Pesto Chicken Wings

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Caramelised Lemon & Cranberry Tarts

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4 Pesach Desserts Better Than a Bakery

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