Lamb for Hanukkah

Featured Article,Hanukkah,Holidays,Recipes
December 23, 2011

Fragrant rosemary, fruity olive oil and tart pomegranate juice infuse leg of lamb with rich flavor for your Hanukkah feast.

Pomegranate Roasted Leg of Lamb
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Hanukkah is a celebration of two miracles—one military, the other spiritual. In the first miracle, a larger, more powerful invading army is vanquished by a band of Jewish warriors and in the second, a single pitcher of olive oil  keeps the temple lamp burning far beyond its capacity of days. Eight to be exact, the number of days observed in Hanukkah. The long-ago oil-fueled lamp is also the inspiration for the festival's focus—a celebration of lights—and an acknowledgment of blessings as provisions of the Divine.

It takes a special menu to stand up to such an occasion, and our Pomegranate Roasted Leg of Lamb is ideal as a Hanukkah celebration centerpiece—be it an intimate meal for a few at sundown or full-on family feast. Leggy rosemary, olive oil and tart, jewel-hued pomegranate juice provide the base for a rich baste that infuses the tender lamb with flavor that few can resist.

 

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Click on the image for our Hanukkah Latkes recipe

 

Pair the spiced sweet lamb with traditional sides such as crisp potato latkes with applesauce, roasted root vegetable tzimmes and a new spin on one of Hanukkah's most central traditions. Olive oil is the star ingredient in a moist cake lightly sweetened by luscious figs and honey—an unforgettable ending to a stellar Hanukkah meal.

 

Honey Cake

Click on the image for our Hanukkah cake recipe

—By Stacey Norwood, Multimedia Editor

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Pomegranate Roasted Leg of Lamb

Pomegranate, balsamic vinegar and rosemary -- Mediterranean flavors for roast lamb.

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Cortland Apple Sauce

Cortland apples are noted for their crisp, sweet-tart flavor, accented in this unique recipe by optional pomegranate seeds.

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Roasted Root Vegetable Tzimmes

Carrots, parsnips, turnips, and butternut squash are roasted with dried fruits, spices and honey.

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