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I make lamb a lot, especially over a Yom Tov, where the cycle of fish/chicken/beef can begin to feel a bit repetitive. Lamb breast is a small and relatively inexpensive cut that massively delivers on flavor, and my grocery shelves are usually stocked with it, which is an added bonus.
2 1 and 1/2–2-pound (680–910-gram) lamb breasts
1 teaspoon salt
1 teaspoon pepper
1 and 1/2 tablespoons garlic powder
2 tablespoons paprika
1/2 cup red wine, such as Tuscanini Red Cooking Wine
1/2 cup orange juice
1/2 cup Manischewitz Chicken Broth or other chicken stock
1/4 cup silan, such as Heaven & Earth Date Syrup (or sub honey or brown sugar)
1 and 1/2 cups Kosher-for-Pesach flour blend (or 1 cup Gefen Almond Flour, 1/4 cup potato starch, and 1/4 cup coconut flour)
1/4 teaspoon salt, plus more for sprinkling on top
2 tablespoons oil
3 tablespoons Manischewitz Chicken Broth or other chicken or beef stock
pepper, for sprinkling
1 avocado, diced
garlic mayo, for drizzling (store-bought, or use Rivky’s recipe here)
Preheat oven to 300 degrees Fahrenheit (150 degrees Celsius).
Season lamb with salt, pepper, garlic, and paprika.
Add wine, juice, and stock to the pan. Drizzle silan over the lamb, then turn the lamb over so the meat is submerged in the liquid and the bones are facing up.
Cover the pan tightly and bake for three hours. Cool slightly, then remove from bones and shred.
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Mix all cracker ingredients together until a soft dough forms.
Roll between two Gefen Parchment sheets until uniformly thin and the size of a baking sheet.
Lay out on a baking sheet. Sprinkle with salt and pepper and score in the size and shape you want. Bake for 20–30 minutes, or until golden brown. Allow to cool.
Either plate individually or serve on one platter. Lay out crackers and add shredded lamb.
Top with avocado and garlic mayo.
Photography by Felicia Peretti
Food and Prop Styling by Goldie Stern
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What can I use instead of the chicken broth in the crackers to keep them parve?
You can try vegetable broth instead.
Can I make the crackers with normal white flour for a non-pesach starter?