Preparing for Passover

Sweet and Savory Brick Roast and Baby Lamb Chops with Wine Vinaigrette are simple and can be prepared ahead of time.

By GOURMETKOSHERCOOKING.COM
March 11, 2013 16:17
2 minute read.
Brick Roast

Brick Roast. (photo credit: Courtesy)

 
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Passover is just around the corner and I’ve already been flooded with emails about what to make and what new products to recommend.  I’m not sure if I am ready at this stage to plan an entire menu, but a few ideas come to mind.  I like to keep the recipes simple and do as much ahead of time as possible. These two recipes are perfect for just that. 

Sweet and Savory Brick Roast
Serves 8 -10

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2kg fresh brick roast
1 Spanish onion, diced
½ teaspoon pepper
1 teaspoon garlic powder
1 teaspoon Paprika
3 tablespoons canola oil
1 package onion soup mix
½ small jar hot and spicy duck sauce
½ small jar sweet and sour duck sauce

Heat 2 tablespoons of oil in a large skillet. Sauté onion in oil. Smear oil over roast and sprinkle pepper, garlic powder and paprika. Put onions on top of roast.

Mix duck sauce and onion soup mix together and pour over roast (change the ratio of duck sauce according to taste). Marinate overnight.

Cover tightly and bake covered 2-2 ½ hours at 175°C (350°F). Uncover for ½ hour to brown the meat. Baste often.

Baby Lamb Chops with Wine Vinaigrette
Serves 6



15 baby lamb chops
2 cups red wine
1 tablespoon honey
1/4 cup extra-virgin olive oil
1 tablespoon chopped fresh rosemary leaves
1 teaspoon kosher salt , plus more for seasoning
1 teaspoon freshly ground black pepper, plus more for seasoning

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Season the lamb with salt and pepper. Grill until caramel-colored grill marks appear, and an instant-read meat thermometer registers 50°C (125° F). For medium-rare, this should be about 5 to 7 minutes per side, depending on thickness.

Meanwhile, place the wine in a medium saucepan over medium-high heat. Boil gently until reduced to 1 cup, about 15 minutes. Turn off the heat.

Whisk in the honey until dissolved. Add the extra-virgin olive oil, rosemary, salt, and pepper. Whisk to combine. This can be made up to three days in advance and should be made at least one day in advance so that the flavors really blend well together.

Serve the lamb chops on a platter with a serving bowl of the wine vinaigrette alongside for drizzling over the meat. This should be served at room temperature which makes it great for Shabbos or Yom Tov day.

Don’t forget to check www.gourmetkoshercooking.com for amazing new and indexed Passover recipes.  Each week we add about five new ones to our list of hundreds that are already big hits everywhere.  Send in your favorites so we can share them with others.

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