Recipe - Passover Roast Lamb

1 Shoulder of lamb, 7 lbs
Salt and pepper, to taste
1 Clove garlic, minced
One half cup Shredded celery leaves
1/3 cup Cubed green pepper
2 tablespoon Tomato sauce, or to taste

Preheat oven to 325F. Rub the meat all over with salt and pepper. Place
slivers of garlic between the bone and flesh. Place meat on a rack in a
roasting pan, surrounded by celery leaves and green pep per. Allowing 20
min per lb, roast in oven. About 1 hr before it is done, smooth tomato
sauce over top of lamb. This will make a crusty skin and add flavor to the
gravy.

To make the gravy, drain off all the fat, and remove lamb to a warm place.
Add a little water to the pan, leaving in the vegetables, and boil down on
top of stove.

Serving Ideas : with asparagus, roasted new potatoes and mint jelly.

NOTES : From _The Jewish Holiday Kitchen_ by Joan Nathan. Schocken Books,
New York: 1988.

Recipe by: Joan Nathan Posted to MCRecipe Digest V1 #547 by "Master Harper
Gaellon" gaellon@inch.com on Apr 3, 1997