Pesach for the Rest of Us and a Passover lamb recipe

In Pesach for the Rest of Us: Making the Passover Seder Your Own, author Marge Piercy shares with us how she creates her own Passover seder with a group of family and friends. In her journey through the ritual, Piercy coaxes us toward a contemporary interpretation, rethinking what is traditional, and opening the celebration to non-Jews.

Piercy also provides dozens of her own poems, blessings and recipes, including this one for cinnamon lamb. This sounds good enough to eat any time that lamb is on sale.

Cinnamon Lamb

Ingredients:

• leg of lamb
• 3 eggs
• 3 Tbsp. potato flour or fine matzoh meal
• black pepper to taste
• 1 tsp. cinnamon
• 1/2 tsp. cloves
• 1/2 tsp. salt
• finely chopped parsley, basil or mint - or a combination
• juice of 2 lemons

Directions:

1. Score the lamb.
2. Beat the eggs and then mix all the other ingredients.
3. Fill the cracks and cover the outside of the lamb with the paste made from the above items.
4. Let sit for half an hour.
5. Roast normally. (See recipetips.com for lamb roasting instructions.)

(Image courtesy of The Guild of Food Writers.)

See my other blog, A Readable Feast for more Passover recipes starting April 1, 2007.)

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Comments

[Gluten-Free By The Bay]

This looks great - I'll add it to my Pesach roundup. Question, though: Does this really call for potato flour, or potato starch? They are not the same and potato flour is rarely used in Jewish cooking so I'm wondering if it's supposed to call for potato starch.

[Heidrun Karin Peters]

Hi Anne-Marie, I have "springtipped" your post! We have a "Think Spring" meme going, if you want to have a look:
My post about your recipe is here:
RoseWoman Blog
Instructions how to participate in the "Think Spring" meme are here:
Think Spring!
Greetings from Germany, and thank you for your great blog!
Heidrun