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

Preparation info

Yield:
8–10
servings

Difficulty
Medium

Appears in

The Gefilte Variations

By Jayne Cohen

Published 2000

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 A.D. 70, the custom lost favor as it evoked sorrowful memories of the Temple sacrifices that were no more. Eventually, Orthodox a