Name: Braised Lamb with Artichokes, Lemon, and Fresh Herbs
Yield: Yield: 8 to 10 Servings
Cuisine: United States
Ingredients: 1 cup chicken broth, preferably homemade, or good-quality, low-sodium purchased; 8 to 10 medium artichokes (see Cook’s Note), or two 9- or 10-ounce packages of frozen artichokes, thawed and patted dry with paper towels; 2 teaspoons fresh thyme leaves; Shredded zest of 1 large lemon; 2 tablespoons chopped fresh rosemary leaves; About ½ cup fresh lemon juice; 5 to 6 pounds bone-in lean lamb shoulder; 3 to 4 tablespoons olive oil; ½ cup chopped fresh mint; 10 large garlic cloves, peeled, plus 2 to 3 tablespoons finely minced garlic; 5 cups thinly sliced onion (about 2 large onions); Salt and freshly ground black pepper

Preparation info

Yield:
8 to 10
Servings

Difficulty
Medium

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

Rubbed first with wild bitter herbs, tender young lamb was roasted, often over fragrant pomegranate wood, to mark each Passover in the Second Temple period. The Jewish historian Josephus estimated that 255,600 animals were sacrificed for the Passover celebratory feasts during the reign of Nero.

With the destruction of the Second Temple in 70 CE, the custom lost favor as it evoked sorrowful memories of the Temple sacrifices that were no more. Eventually, Ashkenazi Orthodox and many C