Source: Oded Schwartz

This is my own recipe inspired by the Sephardi tradition. I serve this dish (flavoured with herbs and cooked in water or chicken stock) at the Seder table accompanied by matzo balls, which in Israel are eaten today by both the Sephardi and Ashkenazi communities.

Ingredients: Boned leg of lamb 1 Tbsp. honey A few sprigs of thyme, bruised For the stuffing 3 Tbsp. olive oil 4 shallots or 1 medium onion, finely chopped 2 cloves of garlic, finely chopped 75 dried apricots soaked in either wine or hot water, chopped 150gr. ground almonds 50 gr. matzo meal 1 lemon, juice and grated peel Small bunch of mint or dill, finely chopped 1 small egg Salt & Pepper For the pot 5 Tbsp. olive oil 1 stick of cinnamon broken into 2 pieces 3 medium onions, finely chopped 4 cloves of garlic, finely chopped The heart of a large celery, leaves and stems, finely chopped 2 medium carrots, peeled and finely chopped 300 ml. of dry white wine or water A small bunch of herbs, comprised of a few sprigs of thyme and rosemary, a bay leave and a few pieces of lemon peel. Salt

Preparation:

1. Open the leg and brush the exposed meat with the honey, spread with the
thyme. Fold the meat over to enclose the herbs, cover and refrigerate for at
least 4 hours, preferably overnight.

2. Heat the oil in a small frying pan, add the onion and garlic and fry for about
8 minutes or until the onion starts to change color. Allow to cool and add the
rest of the stuffing ingredients. If the stuffing seems
too soft add a bit more matzo meal.

3. Unfold the meat, remove and discard the herbs and spread the exposed meat
with the stuffing, re-shape and tie securely. (At this stage the leg can be frozen
for up to 3 weeks, after which it can be cooked from the freezer - just adjust the cooking time.)

4. Heat 2 tablespoons of the oil in a large heavy pan. Add the meat and brown evenly all over. Remove the meat and keep hot. Add the rest of the oil and the cinnamon and fry for a minute or two to release the flavor. Add the onion, garlic, celery and carrot and go on frying until the onion has softened. Add the wine and bring to a boil. Add the meat, reduce the heat, cover and simmer for about 2
hours or until the meat is done, turning the meat a few times for an even cooking.
For the last half hour of the cooking time, remove the lid to allow the cooking liquid to concentrate.

5. Remove the meat into a large serving platter, surround with hot matzo balls
and keep hot. Increase the heat under the cooking pan and boil the cooking
liquid hard, stirring constantly until it reduced into thick, glossy sauce.

Serving Suggestions:Pour some of the sauce over the lamb and serve the rest in a sauceboat.

Section: Holiday

Read the Article: The Culinary Traditions of Passover