Charoseth

This chopped apple salad is used at our Passover Seder to symbolize the mortar and bricks the Israelites were forced to make as slaves in Egypt. It is good year-round with any roasted meat or poultry. The amounts are flexible--mix, taste, and adjust. (The amount of honey depends on the sweet/tartness of the apples.) I don't think I would make this without my food processor.

Charoseth
1 cup raisins
1 2/3 cups walnuts
3# firm, crisp apples (about 6 medium)
1 Tbsp cinnamon
honey, to taste

1. Process raisins until they form a single mass. Transfer to a large mixing bowl.
2. Process nuts until ground (medium texture). Add to the mixing bowl.
3. Quarter apples and cut out cores (do not peel). Grate with the french fry attachment or other grating disc. Add to the raisins and nuts.
4. Sprinkle with cinnamon and drizzle with honey. Mix with your hands (those raisins need help de-clumping). You'll now want an assistant to add more cinnamon or honey if needed.
5. Transfer to an attractive bowl and refrigerate, covered, until serving time. Leftovers will keep for a day or two in a tightly covered plastic container. The cinnamon disguises any browning of the apples.

Roasted Leg of Lamb

Okay, it doesn't look like much here, but this delicious lamb is part of our yearly Christianized Passover celebration. Although the recipe calls for a bone-in leg, I have the butcher remove it to make that long, festive meal just a little bit easier.

Roasted Leg of Lamb
1/4 cup Dijon mustard
2 Tbsp olive oil
2 Tbsp fresh lemon juice
1 Tbsp minced garlic
2 tsp dried oregano
2 tsp dried thyme
2 tsp dried rosemary
1 tsp salt
1 tsp freshly ground black pepper
5-6 pounds bone-in leg of lamb

1. Trim lamb of the thin membrane (fell) and ALL fat.
2. Blend remaining ingredients together in a small bowl.
3. Evenly coat surface of lamb. Loosely cover and return to refrigerator to marinate for 2 hours or overnight.
4. Place lamb on a rack in a roasting pan coated with cooking spray. Insert a meat thermometer, and place lamb in a preheated 450*F oven and immediately reduce oven temperature to 325*F.
5. Roast until internal temperature reaches 160*F (for medium), about 20 minutes per pound. Transfer to a warm platter and loosely cover with foil. Allow to stand 15 minutes for easier carving.
6. Slice into thin slices and spoon pan juices over slices. Garnish with rosemary leaves or fresh herbs.

Notes:

• As I wrote, I usually have the butcher remove the bone for me. I try to get a leg that is 7-8# (with the bone).
• During trimming of a deboned leg, sometimes the muscles separate. The roast pictured above is held together with three lengths of string. Actually, I keep unwaxed dental floss in the kitchen for this task. Separated meat means more areas to cover with marinade, anyway.
• For this year's ~7.3# leg, I made a 1 1/2 batch of marinade. It was just the right amount, except I should not have increased the salt.
• I marinate the meat on the rack in the pan OR wrapped in heavy plastic wrap (for longer).
• I never end up with pan juices, so I line my roasting pan with heavy duty foil to ease cleanup.
• If you're roasting this for Seder, try to time it so the lamb is done a little before dinner (rather than when you intend to start your ceremony).
• This recipe is adapted from one in a Giant Food sales circular, ~2001.