Joseph Shulam’s Delicious Roasted Leg of Lamb Recipe
A Symbolic Reminder of the Passover Lamb
As Passover approaches, we would like to share Joseph Shulam's delicious roasted leg of lamb recipe for you to enjoy!
In the New Testament, Yeshua is called the “Passover Lamb,” who took upon Himself the sins of the world. The sacrifice of the Lamb is central to the story of Passover, and without it, there would be no redemption. Exodus 12:6-14 says:
“...the whole assembly of the congregation of Israel shall kill their lambs at twilight. Then they shall take some of the blood and put it on the two doorposts and the lintel of the houses in which they eat it. They shall eat the flesh that night, roasted on the fire… It is the Lord's Passover…The blood shall be a sign for you, on the houses where you are. And when I see the blood, I will pass over you, and no plague will befall you to destroy, when I strike the land of Egypt. This day shall be for you a memorial day, and you shall keep it as a feast to the Lord; throughout your generations, as a statute forever, you shall keep it as a feast.”
The actual sacrifice of the Passover lamb ceased nearly 2000 years ago with the destruction of the Temple in Jerusalem. However, every year on the Passover Eve, we continue to remember and reflect on the story of Exodus, and the lamb continues to be a symbol of the Passover sacrifice and God’s salvation during the Passover meal.
Oven Roasted Leg of Lamb Recipe
Ingredients:
- 1 medium-sized leg of lamb
- 2 medium onions, peeled and quartered
- 2 heads of garlic, peeled and separated into cloves
- 1 whole lemon, quartered (or cut into 8)
- 1 cup tomato paste
- 1 tablespoon sugar
- 1 tablespoon kosher salt
- Freshly ground black pepper, to taste
- 2-3 sprigs of fresh rosemary
- Olive oil
- 1 extra-large oven-safe cooking bag
Instructions:
- Rinse the leg of lamb and clean it with kosher salt to remove any blood.
- Preheat the oven to 450°F / 232°C (or the highest temperature your oven can reach).
- Rub the leg of lamb with olive oil, then place it into the cooking bag.
- Add onions, garlic, lemon, tomato paste, sugar, salt, and black pepper into the bag. Toss in the rosemary sprigs.
- Close the cooking bag securely and place it in an oven-safe pan.
- Bake at 450°F / 232°C for 1 hour, then reduce the temperature to 350°F / 177°C. Continue baking for an additional 2 hours or until the lamb is fully cooked and browned. Check periodically to ensure it doesn’t dry out, and add a bit of water to the pan if necessary.
- Once cooked, remove from the oven, let it rest for a few minutes, and serve.
Enjoy your delicious roasted leg of lamb!
