Two Variations of Roasted Spring Lamb with Orange and Herbs


Spring has sprung all over Israel and after a rather sad period in my life, I am basking in the beauty of nature’s bounty. Over the past few weeks, Mr BT and  I have travelled to the north and south of the country visiting dairies, wineries, open markets, flower shows and renewed my spirits and zest for life. I think my father would be a bit annoyed with me for taking so long to post, but I just wasn’t ready until now.

Before Pesach, I bought two 1/4 lambs (shoulder and ribs) which I didn’t have a chance to cook during the holiday, but I found two great opportunities to roast them: the Shabbat after Pesach and Yom Ha’atzmaut (Independence Day). Over the years, I have made some very interesting lamb dishes: some of them from recipes I found and some inventions of my own. These recipes are a collaborative effort between Mr BT and me. Oranges go beautifully with lamb, because they cut the fattiness of the meat, so the first lamb shoulder was marinated in wild and farmed oranges, rosemary, garlic and mustard and the second one was marinated in za’atar, rosemary, garlic, anchovy, and mustard.

I used wild oranges for the first recipe that we collected from trees near where we live. These trees are a natural hybrid that grow wild by the side of the road leading to our village and are sourer than regular oranges, in fact too sour to eat as they are or to drink the juice.

Lamb Shoulder with Oranges, Rosemary and Garlic

Slow Roasted Lamb with Wild Oranges, Rosemary and Garlic

Serving Size: 6

1 quarter lamb (shoulder and ribs), approximately 6-7 kilos (13 - 15 lbs)

2 medium farmed oranges, quartered

3 medium wild oranges or 3 large lemons, quartered

1 head of fresh garlic (if available) or regular garlic

2 heaping tablespoons seedless Dijon mustard

2 large sprigs fresh rosemary, leaves only

1/2 cup freshly squeezed orange juice

1/4 cup olive oil

1 teaspoon salt

1 teaspoon pepper

Place all of the ingredients in a food processor and pulse until the mixture is still slightly chunky. Do not puree.

Place the lamb in a roasting pan and marinate it for 2 hours, turning it over after one hour.

Cover the lamb with aluminum foil and put in a preheated 150C (300F) oven for approximately 6 hours or until the meat is fork-tender.

On Yom Hatzmaut, we brought the second lamb dish to our friends Cassia and Massimo’s house. Massimo is a Florentine who is also an avid cook and wine lover in true Italian and Florentine fashion. He makes delicious jams, the best limoncello I have every had, and his pasta dishes would make all Italians cry with joy. I will post more about this dinner in my next post. Mr BT and I always enjoy travelling around Israel with them looking for interesting food places to visit and just hanging out.

Slow-Roasted Lamb with Wild Oranges, Za'aatar and Anchovies

Slow-Roasted Lamb with Orange, Za'aatar and Anchovies

1 quarter lamb (shoulder and ribs), approximately 6-7 kilos (13 - 15 lbs)

1-/12 heads of fresh garlic (if available) or regular garlic

3 tablespoons of fresh za'atar or fresh oregano

1 small jar anchovy fillets in olive oil

1/2 cup olive oil

3 heaping tablespoons seedless Dijon mustard

2 tablespoons balsamic vinegar

3 large sprigs fresh rosemary, leaves only

Juice of 3 medium oranges

Juice of 1 lemon

1/4 cup pomegranate molasses

1 teaspoon salt

1 teaspoon pepper

Place all of the ingredients in a food processor and pulse until the mixture is still slightly chunky. Do not puree.

Place the lamb in a roasting pan and marinate it for 4hours, turning it over after 2 hours.

Cover the lamb with aluminum foil and put in a preheated 150C (300F) oven for approximately 1-1/2 hours and then 120C for 6 hours (I cooked it overnight) or until the meat is fork-tender.

Erev Yom Kippur 5770

I think my grandmother (z”l) would have been quite shocked by my erev Yom Kippur menu. It was definitely not the usual family fare. But, I have finally realised that we shouldn’t have a heavy meal before the 25 hour fast. It is just not healthy. So, I collected some interesting recipes for the meal.

I found a very interesting Iraqi fish dish that was adapted from a 13th century Baghdadi cookbook called Kitab al-Tabikh.

Al-Baghdadi’s Kitab al-Tabikh was for long the only medieval Arabic cookery book known to the English-speaking world, thanks to A.J Arberry’s path-breaking 1939 translation as `A Baghdad Cookery Book’ which was re-issued by Prospect Books in 2001 in Medieval Arab Cookery. For centuries, it has been the favourite Arab cookery book of the Turks. The original manuscript is still in Istanbul, and at some point a Turkish sultan commissioned a very handsome copy which can still be seen in The British Library in London. – From Amazon.Com

The recipe called for 1/2 cup of sumac and I was a bit skeptical, but the dish was outstanding. I used a large drumfish, called  מוסר in Hebrew or Mussar, which is a nice firm, meaty fish that was perfect for this dish. The Iraqis probably made this with a type of carp that is found in the Tigris river called Mangar.

I only stuffed one fish for the two of us, so I have enough stuffing left over for one more fish.

Baked Fish with Sumac Stuffing

Serving Size: 4

(Samak Mashwi bil Summaq) From A Baghdad Cookery Book (Kitab al-Tabikh) by Muhammad Ibn Al-Hasan Al-Baghdadi

1 to 2kg whole fish, such as drum fish, barramundi, grey mullet or gilt-head sea bream (you may need 4 fish, depending on the size)

2 tablespoons olive oil

1/2 teaspoon turmeric

Sumac Stuffing for Fish

For the stuffing:

1/2 cup sumac

1/4 cup fresh za'atar or thyme

1/2 teaspoon each of coriander, cumin, and cinnamon

3 cloves of garlic, peeled

1/2 cup toasted walnuts

2 tablespoons olive oil

1/2 teaspoon salt

About 3 tablespoons water

Preheat the oven to 220C (450F).

Place all of the stuffing ingredients in a food processor and process into a paste, as pictured above. Add more water, if needed.

Cut 2 to 3 diagonal slits in the fish and rub the oil and the turmeric on the outside and inside of the fish. Stuff the fish with the sumac mixture and close the incision in the fish with kitchen string, tooth picks, or the silicon ties as shown in the picture above.

Place the fish on a roasting rack and bake in the second level of the oven for about 20 minutes or until the fish is flaky. Cooking time will vary according to the size of the fish.

Israeli Couscous with Roasted Butternut Squash and Olives

My husband is not a big fan of ptitim (in Hebrew and maghrbiyya  in Arabic) or what the rest of the western world calls Israeli couscous. I have been trying to convince him to let me make it, so when I found an interesting recipe on Epicurious, I decided to push him a bit. He said ok. I found some whole wheat ptitim at the supermarket and I could have bought spelt ptitim, but I didn’t want to scare him off too much. This dish calls for preserved lemon which I like very much, but I didn’t have any at home, couldn’t find any in the olive sections of two different supermarkets, and didn’t have time to make any. So, I decided to add some lovely tart Tsuri olives instead that I cracked and pitted. The sweetness of the butternut squash with the tartness of the olives and the crunchy pine nuts and the fragrant hint of cinnamon gave a wonderful texture and taste to this dish. It was a perfect accompaniment to the fish and the salad I made. I think I have converted Mr. BT.

Janna Gur’s Carrot and Date Salad

I am in love with this carrot and date salad. I do not like tzimmes in any shape or form, but I really loved this dish. It calls for fresh dates which I have never cooked with.

Fresh dates are high in vitamin C. They are also a special food for Rosh Hashana. Moroccan Jews dip a medjhoul date in anise seeds, sesame seeds and powdered sugar to “mark the new year that is beginning as one of happiness and blessing and peace for all mankind.”

The crunchy dates and the cooked carrots were perfect together. And the silan (date honey) did not make the dish too sweet. I will definitely make this again.

The finishing piece to this meal was the semifreddo I made the day before. This is a very easy dish to make and would be perfect for any dinner party. I recommend using a strong-tasting honey such as chestnut, eucalyptus, thistle, or heather. The rosemary was quite subtle, so I will steep more rosemary in the milk next time. You need to factor in the cream that you will be folding in later. It will mute the honey and rosemary flavor.

Chestnut Honey, Rosemary, and Goat's Milk Semifreddo

Serving Size: 8

2 cups goat's milk

3 sprigs of rosemary

2 egg yolks

1/2 cup chestnut honey

Pinch of salt

2 cups heavy cream

Put the goat's milk in a heavy saucepan and heat until the milk is steaming, but not boiling. Turn off the heat and add the rosemary. Let it steep for 45 minutes. Taste the milk to make sure that it has a significant rosemary taste. If not, let it steep for another 20 to 30 minutes.

In a medium size bowl, whisk the egg yolks, honey and salt together.

Strain the milk mixture and place the milk in a clean heavy saucepan. Reheat the milk on medium heat, but do not boil. Gradually whisk the hot milk mixture into yolk mixture; return to same pan. Stir over medium-low heat until custard thickens and leaves a path on back of the spoon when a finger is drawn across (do not boil). Strain into another medium bowl; chill covered until cold.

When the custard is cold, whip the cream to soft, thick peaks. If the cream is added when the custard is still warm, it will melt the cream.

Middle Eastern Flatbread

I have to admit that I haven’t been really inspired to blog lately. I have been very busy at work, I am worried about the economy, and the horrific terrorist attack in Mumbai took the wind out of my sails for over a week.

I made this flatbread as I was watching the news that announced the shootings at the train station in Mumbai. Somehow making this bread wasn’t so important anymore.

This is a very quick and easy recipe and the dough produces a nice chewy dough. I sprinkled the bread with a zaatar mix on one, and rosemary & sesame seeds on another.

Middle Eastern Flatbread

Yield: 4 individual round flatbreads or 1 large one

Adapted recipe from Faye Levy

1/2 tablespoon dry yeast

3/4 cup hand hot water

1 cup all purpose flour

1 cup whole wheat flour

1 tsp. salt

1/2 tablespoon olive oil

Sift flour into a bowl and make a well in center. Sprinkle yeast into well. Pour 1/4 cup water over yeast and let stand for 10 minutes. Stir until smooth. Add remaining 1/2 cup water, oil and salt and mix with ingredients in middle of well. Stir in flour and mix well to obtain a fairly soft dough. If dough is dry, add 1 tablespoon water. Knead dough, slapping it on work surface, until it is smooth and elastic. If it is very sticky, flour it occasionally while kneading.

Lightly oil a medium bowl. Add dough; turn to coat entire surface. Cover with plastic wrap or a lightly dampened towel. Let dough rise in a warm draft-free area about 1 hour or until doubled in volume.

Preheat oven to 225C (425F). Lightly oil 2 baking sheets or place baking stone in oven.

Divide dough in 4 pieces. Roll each to an 18 cm. to 20-cm ( 7 to 8 inches) round slightly over 3 mm (1/10 of an inch) thick. Put on baking sheets . Rub a teaspoon or so of olive oil and the bread and sprinkle 1 tablespoon of the topping of your choice evenly over each flatbread, leaving a 1-cm (1/3 of inch) border. Let breads rise for about 15 minutes.

Bake bread on baking sheets or baking stone for 8 minutes or until dough is golden brown and firm. Serve warm. If not serving breads immediately, cool them on racks. Wrap them tightly in plastic wrap or plastic bags.

Wedding Fit for a Baroness

I was married for the first time this past December. Originally the wedding was planned in the spring in Israel. It was going to be a beautiful garden affair in an old Arab villa, called the Green Villa, overlooking Tel Aviv. But, unfortunately we had to cancel this wedding and two long years later, we finally had an unexpected dream wedding.

Wedding planning can be quite stressful on a couple and we were certainly not devoid of this stress. After much deliberation, we decided that it was more important to have my family at the wedding and so we embarked on planning a wedding in my hometown in the US. It was a difficult decision because my husband wanted his friends at his wedding, but he had already been married once and he knew that since it was my first wedding, my family was more important.

My dress was made in Israel two years ago. I co-designed it with the dress designer I hired. It was made of gold duponi silk, with an embroidered ribbon on the bottom of the dress and topped off with a gold veil. The train was made of a slightly darker gold duponi silk with tiny embroidered flowers in the same color thread. It was two pieces cut like the sash of a Kimono and joined together with a small bow.

My parents asked the Rabbi that married them in 1963 to officiate the wedding. He is the current Rabbi at my hometown synagogue and he had met my husband twice before. Being married by the same Rabbi that married my parents 43 years before was a real added bonus to the special event.

Everyone in my family had been married under the huppah my great grandfather built for the synagogue, but unfortunately it finally fell apart several years ago and the synagogue had not purchased anything to replace it. I am from a small town, so you can’t just call up the local huppah company and rent something. I had to think of something creative. At first, I thought I could make my own huppah cover. I would buy a piece of silk and paint it, but that was going to be a lot of trouble and what if I messed it up? So, I started looking on the internet for ideas, but a ready made one cost a minimum of 400USD. Then, my husband suggested that since we couldn’t get married in Israel, how about getting married under the Israeli flag. So, I started looking for a huppah-size one and they cost a minimum of 300USD. It was way over our budget. Then, something drew me to checking on eBay. I had never bought anything on eBay before, but I searched for “Huppah” and ‘lo and behold…. there was my huppah cover up for bid. It had never been used and was simply beautiful. I bid immediately and on the final day was in a bidding war with another person. They contacted me by email and asked when I was getting married. I told him and he said if I won, would I sell it to him for the same price I bought it because he was getting married two weeks after me. I said sure. I won the bid and he received the huppah a few days after my wedding.

The week before the wedding we still had to get flowers and get the poles and decoration for the huppah. Because I got married between Christmas and New Years, there were no flower deliveries, so there were no flowers to be had. No problem, we went to Home Depot, bought tropical plants and the four poles for the huppah. My husband drilled holes in the poles and attached hooks to the poles to hold up the huppah cover. We bought ribbon at the fabric store and a cousin and my sister painstakingly decorated the poles.

My sister decorated the synagogue with the plants we bought and I had a spa day at the salon/spa that my cousin works at. She is a wonderful massage therapist and she gave me the spa day as a gift.

We rented a CD player and played a medley of classical baroque music for the wedding ceremony. It began with Jewish Baroque music, Monteverdi and Rameau pieces, then my grandmothers walked to Tres Morillas (Spanish Baroque music performed by El Cancionero de Palacio), then the huppah holders, the Groom, Rabbi and Cantor walked down the aisle to to La Bomba (Spanish Baroque music performed by Ensalada; not the Mexican song). I walked down the aisle with my parents to Monteverdi’s Orfeo Toccata and we closed the ceremony with Bach’s Jauchzet Gott in allen Landen.

The reception was at a event hall/restaurant called Classic on Noble that is owned by friends of my family.

The menu was simple, but elegant:

Blood Orange Caipirinha

Antipasti (seasonal grilled vegetables)

Spanikopita triangles

Salad with dried fruit, nuts and pears

Salmon with goat cheese grits and roasted baby vegetables

We decided to forgo the traditional wedding cake and decided to have a dessert table:

In honor of David’s Hungarian heritage and our love for chestnuts, I made two Gesztenyetorte (Chestnut Torte). This cake is three slices of walnut sponge cake with a delicate chestnut cream filling. Melts in your mouth.


Serving Size: 8 to 10

(Chestnut Torte) Recipe from George Lang's Cuisine of Hungary by George Lang

For the sponge cake:


10 egg whites

¾ cup sugar

¼ cup flour

½ cup finely ground walnuts

Butter and flour for pan

Chestnut filling (below)

Chocolate, grated or shaved

For the chestnut filling:

1kg chestnuts in shells or 450g canned Swiss or French chestnut puree

3 oz semi sweet chocolate

225g + 2 Tbs sweet butter

¾ cup vanilla sugar

1 whole egg

¼ cup light rum

For the sponge cake:

Preheat oven to 190. Add 1 tsp cold water and a pinch of salt to the egg whites. Whip egg whites until soft peak stage. Continue to beat and add the sugar, spoon by spoon until egg whites are very stiff. (A spoon should be able to stand up in the meringue if it is beaten stiffly enough.)

Gently add the flour, walnuts and another pinch of salt. Fold in, making sure you do no break the egg white foam.

Line a baking sheet 17 x 12 inches with wax paper. Butter paper lightly, sprinkle with flour and shake off excess.

Spread batter evenly on the prepared baking sheet. Bake in preheated oven for 12-15 min, until firm and golden brown on top.

Cool completely with wax paper over top to keep cake from getting crusty; then cut lengthwise into 3 pieces.

For the filling:

Cook the chestnuts, shell and skin them and puree while still warm. You should have about 1 lb of puree.

Soften the chocolate in the top part of a double boiler over hot water. Beat together the butter, vanilla sugar, egg and rum until the mixture is very light and foamy.

Add the softened chocolate and the chestnut puree, and beat until thoroughly mixed.

Fill cake layers with chestnut filling and cover sides and top with more of it. Decorate with grated or shaved chocolate. Chill in refrigerator for several hours before serving. Serve thin slices, this is a very rich cake.


This cake can be round, square or oblong. It is an easy cake to make and yet quite different from the run-of-the-mill torte. The layers have the texture of a moist sponge cake. Make smaller layers and have a torte with more than 3 layers if you prefer. If you bake the dough a little longer, you will get crisper layers.

And, I gave the restaurant the recipes for two other desserts:

Anacapri Tart – An orange mascarpone tart with a rosemary crust. A slice of heaven. This tart is an Italian confection and represents our love of anything Italian.

Anacapri Tart

Serving Size: 10

For the pastry:

2 cups all-purpose flour

1/2 tsp fine sea salt

1 cup confectioner’s sugar

2 tsp minced rosemary leaves

Grated zest of 1 orange

12 tbsp sweet butter, cubed

1 large egg

1 large egg yolk

2 tbsp cointreau or grand marnier

For the filling:

1 1/4 cups orange juice

grated zest of 1 large orange

1/3 cup dark brown sugar

1/2 cup mascarpone, or similar sweet cheese

7 large eggs

3 tbsp cointreau or grand marnier

Confectioner’s sugar

For the pastry:

Place the flour, salt, sugar, rosemary, and the orange zest in a medium bowl and rub the cold butter into it with fingertips or a pastry blender until it resembles very coarse crumbs. Combine the egg, the egg yolk and the liqueur and, with a fork, stir it all into the bowl with the flour mixture, forming a rough paste.

Turn it out onto a lightly flowered work space and, with a few short strokes, form the mixture into a dough. flatten the dough into a disc, wrap it tightly in plastic wrap and place it in the freezer for 20 minutes. press the rested, chilled dough over the surfaces of a buttered 12- to 14-inch tart pan with a removable bottom. cover the pastry-lined tin in plastic wrap and chill it again, for twenty minutes, in the freezer.

Preheat the oven to 400 degrees.

With a fork, prick the chilled pastry over its surface and bake it for 10 minutes. lower the temperature to 375 degrees and continue baking the pastry for an additional 5 or 6 minutes or until it is firm and barely beginning to take on some color. Cool the pastry thoroughly on a rack. Proceed with the orange cream.

For the filling:

If the oven is not already hot, preheat it to 400 degrees. In a medium bowl, beat together the orange juice, the zest, the sugar, and the mascarpone, amalgamating the ingredients as well. add the eggs, one at a time, beating vigorously, incorporating each before adding the next. add the liqueur and beat thoroughly.

Pour the orange cream into the prepared pastry and bake the tart for 20 to 25 minutes or until the cream is just firmed and has taken on patches of burnished skin and the crust is deeply golden.

Cool the tart on a rack for 15 minutes before removing its ring and permitting it to cool thoroughly. Thickly dust the tart with confectioner’s sugar. Serve the tart on the day it was baked; do not refrigerate.

Gâteau Surprise Chocolat Pistache (from the Chocolat & Zucchini blog) – A rich pistachio cake with a dark chocolate ganache. To remind us of our Mediterranean home. And, we both adore pistachios.

All in all the wedding was simple, elegant and beautiful as the title of this entry says, A Wedding Fit for a Baroness. I want to thank all of my family, especially my parents, my sister and my cousins Gil, Dionne, Allen and Heather, for making my special day very special. It was my dream wedding and more.

And especially to the love of my life, my beautiful husband David who works so hard to make our dreams come true. I love you baby!

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