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Out-from-Egypt Passover Lamb

March 11, 2024
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Passover is one of the most joyous times of the year here in Israel. The festival commemorates God delivering the Israelites from slavery in Egypt with “a mighty hand and with an outstretched arm” (Deut. 26:8). Families gather together on the first night of Passover to eat a dinner called a seder, which literally means “order.” Traditional foods eaten during the seder include wine or grape juice, matzah or unleavened bread, charoset (a jam-like mixture) and, of course, lamb. Although every Jewish household has its own family recipe when it comes to Passover lamb, this one is guaranteed to have the guests at your seder table asking for more.


1 leg of lamb (roughly 7.7 lbs. or 3.5 kg.)
2 large red onions, roughly chopped
5 cloves of garlic, roughly chopped
1 large bunch rosemary
1 Tbsp. ground black pepper
Salt to taste
½ cup olive oil


  1. Pre-heat the oven to 392°F or 200°C.
  2. Line a roasting tray with aluminum foil and baking paper.
  3. Arrange the onion and garlic chunks on the bottom of the roasting tray and place the lamb on the vegetables.
  4. Using a sharp knife, make several 2-inch-deep (5-cm-deep) cuts all over the surface of the lamb, and stuff each cut with a small sprig of rosemary. (You can also add a piece of garlic to each opening.)
  5. Pour half the olive oil over the lamb and rub it into the meat.
  6. Sprinkle over half the black pepper and salt.
  7. Turn the lamb over and repeat the process with the rosemary sprigs, olive oil, salt and pepper on the other side.
  8. Gather the sides of the aluminum foil and baking paper over the lamb to cover the meat.
  9. Roast covered in the pre-heated oven for three hours.
  10. Remove the aluminum foil and baking paper, and allow the lamb to rest uncovered for approximately 15 minutes.
  11. Slice and serve with rice or potatoes.

Serves up to 10 people

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