Everything From Apple Sauce To Tzimmes!
For a Sensational Seder you’ll want to have these traditional Passover dishes on hand.
Coconut Macaroons (You’ll Go Coco-Loco For Coconut Macaroons!)
Haroseth (For A Sweet Seder)
Matzo Ball Soup (Keep Your Eye On the Matzo Ball)
Potato Kugel (When Life Gives You Potatoes, Have Kugel)
Apple Sauce (Passover’s Special Sauce For Latkes & More)
Chopped Chicken Liver (What Am I? A Great Topper For Matzo!)
Kosher Passover Soups (A.K.A. Jewish Penicillin)
Karpas (That’s Parsley, For The Gentiles)
Matzo (You Gotsa Have Lotsa Matzo On Passover)
Root Vegetable Tzimmes (Get In Touch With Your Roots!)
Honey Glazed Carrots (Yummy)
Gefilte Fish (Just Like Your Grandmother Used To Make)
Kedem Concord Grape Juice (Tasty Enough For All Four Cups)
Raspberry Jelly Ring (If It’s Kosher, You Shoulda Put A Jelly Ring On It!)
Honey (Make A Nod To The Land Of Milk & Honey)
Beitzah (Don’t Forget The Eggs!)
Whole Kosher Brisket (Braise With Onions & Make Your Bubbe Proud)
Leg Of Lamb (Get A Leg Up On Seder Dinner)
Flourless Cake With Chocolate Glaze (Because 8 Days Without Cake Is A Long Time)
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved
Lamb Cooked 3 Ways
Cooked low and slow, lamb shanks become rich with complex flavors. Lamb shoulder is also a great choice for slow cooking. Good value cuts are: Shoulder Chops, Stew Meat, Ground Lamb, and Leg Steak.
The USDA recommends cooking all whole muscle cuts of lamb to at least these temperatures to ensure that potentially harmful bacteria are destroyed. Some people may choose to cook their meat to lower temperatures, depending on preference. Ground lamb should be cooked to 160 degrees.
Desired Doneness:
Medium – Target Temperature 145 Degrees, Texture Warm/Firm, Center Color Pink
Medium Well – Target Temperature 155 Degrees, Texture Very Warm/Firm, Center Color Gray – Tinged With Pink
Well Done – Target Temperature 165 Degrees, Texture Hot/Dense/Hard, Center Color Gray
Best Cooking Methods For Lamb
Shoulder Blade Chops (Shoulder): Braise, Broil, Grill, Roast, Pan-Fry, And Stew
Rib Chops (Loin): Broil, Grill, Roast, Pan-Fry, And Sauté
Loin Chops (Loin): Broil, Grill, Roast, Pan-Fry, And Sauté
Whole Leg (Leg): Braise
Leg – Boned, Rolled, Tied (Leg): Grill, And Roast
Rack of Lamb (Loin): Broil, Grill, And Roast
Crown Roast (Loin): Roast
Top Round Roast (Leg): Braise, Roast, And Stew
Stew Meat (Various): Braise, And Stew
Sausages (Various): Braise, Grill, Roast, Pan-Fry, And Sauté
Shanks (Leg): Braise, And Stew
Lamb Chops 2 Ways
Classic Broiled: Preheat broiler. Arrange chops on broiler pan and season with kosher salt and pepper. Broil 4 to 5 minutes per side, or until target temperature. Remove pan from broiler, cover with foil and allow chops to rest 10 minutes before serving.
Rosemary Garlic: Puree 6 garlic cloves with 2 Tablespoons fresh rosemary. Add 1/2 cup olive oil, kosher salt and pepper. Marinate chops 30 minutes or overnight. Grill over medium-high heat, or broil according to above directions.
Roast Leg of Lamb With Mint Jelly: Preheat oven to 450 degrees. Combine 2 Tablespoons kosher salt, 1 Tablespoon black pepper, 1 Tablespoon finely chopped fresh rosemary and 1/3 cup olive oil. Rub mixture all over roast. Make a few dozen small slits in lamb and insert garlic slivers. Place lamb in roasting pan and roast 10 minutes, reduce temperature to 325 degrees and roast until target temperature, about 1 1/2 hours. Cover with foil and let rest 15 minutes. Serve with mint jelly.