In like a lamb

Passover and Easter usually fall within a day or two of each other. This year, the holidays are one week apart. Since home cooks plan ahead for these celebratory feasts, I thought it wise to give you tips and recipes in advance so you won’t feel so harried and rushed.

My friend Joan Schwartz, of South Philadelphia, often makes chicken soup and matzoh several weeks before a Jewish holiday and freezes them. Stuffings and kugels also can be made ahead and kept in the refrigerator for a few days or frozen. Either way, all you need to think about are the vegetables, side dishes and main course.

What do Sephardic Jews, Italians and Greeks have in common when they celebrate these holidays of spring? They serve juicy spring lamb in all its glory. Lamb is traditional and there are a number of ways to prepare it. Ashkenazic Jews usually serve brisket of beef, turkey or roast capon as the entr�e. My Irish-American friends enjoy a traditional Easter ham.

Passover is a most joyous time of year. Jews throughout the world celebrate the exodus from Egypt and freedom from slavery. Easter is the most solemn day on the Christian calendar. During the eight-day Passover holiday, Jews refrain from eating any food made with leavening. At Easter, many different ethnic groups bake special Easter breads and cookies. Still, there are those foods that both faiths can enjoy during these days when we welcome spring.

Several weeks ago, I savored an Iberian wine-tasting dinner at Fork. In my column, I wrote I would give you chef Thien Ngo’s recipes for roasted leg of lamb with figs and pine nuts with fresh spinach. This entr�e has been enjoyed by Italian and Greek Jews during Passover. It’s also perfect for Easter.

The farmers of New Zealand have become famous for their delicious lamb. You will find New Zealand lamb in many butcher shops and specialty stores, such as Whole Foods Market. It is far less expensive than American lamb and has a finer flavor.

Here are recipes for Passover and Easter.

Artichokes with Spicy Lemon-Herb Dressing
From 1,000 Jewish Recipes by Faye Levy

Ingredients:

16 baby artichokes
4 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper, to taste
12 tablespoons extra-virgin olive oil
4 teaspoons fresh thyme
1 to 2 teaspoons minced jalape�o pepper, or to taste
4 tablespoons chopped fresh Italian parsley leaves

Directions:

To trim the artichokes, cut off top half-inch on each artichoke. Trim the spikes from tips of the leaves with scissors.

Place the artichokes in a large pot of boiling salted water and cover with a lid slightly smaller in diameter than that of the pot to keep them submerged. Cook over medium heat until a leaf can be easily pulled out, about 15 to 20 minutes.

To make the dressing, whisk lemon juice with salt and pepper. Whisk in oil, thyme and jalape�o pepper. Taste and adjust for seasoning. Before using, whisk the dressing and add the chopped parsley.

Using tongs, remove the artichokes from the water. Turn them upside down and drain thoroughly. Either cover to keep warm or let cool and serve at room temperature or chilled. Serve the dressing on the side.

Serves eight.

Note from Phyllis: This is a favorite Passover dish enjoyed by French and Italian Jews. Many of my Italian Catholic friends prepare baby artichokes for Easter dinner as well.

Roast Leg of Lamb with Dried Figs

Ingredients:

1 (4-pound) boned leg of lamb
Olive oil
Juice of 1 large lemon
Fresh sprigs of thyme or rosemary
3 tablespoons butter
1/2 cup olive oil
1 small yellow onion, chopped
2 fat cloves of garlic, minced
1 pound dried figs
1 cup sliced toasted almonds
1 cup breadcrumbs or matzoh meal
1/2 cup pitted green olives, sliced
Kosher salt and freshly ground black pepper, to taste
1/2 cup fresh cilantro leaves, snipped with scissors
1 egg, beaten

Directions:

Place the lamb in a large glass bowl or deep glass lasagna pan. Pour olive oil over the lamb, add the lemon juice and either thyme or rosemary. Cover with plastic wrap and marinate overnight in the refrigerator, turning the lamb from time to time when you remember to do so.

Bring the lamb to room temperature before you begin roasting. Heat the butter and olive oil over medium heat in a large skillet. Add the onions and garlic and saut� until tender, about three minutes. Add the figs, almonds, breadcrumbs or matzoh meal and olives. Season with salt and pepper. Remove from the heat. Add the cilantro and egg and mix well. Set aside to cool.

Preheat the oven to 350 degrees.

Remove the lamb from the marinade and place it in a heavy roasting pan. Place the roasting pan on the stove and turn the heat to high. Brown the lamb on all sides. Place in the oven and roast for 25 minutes. Turn the lamb over and roast for an additional 20 to 35 minutes for medium rare. Check the lamb for doneness after an additional 20 minutes roasting time. While the lamb roasts, reheat the fig/breadcrumb or matzoh-meal mixture.

Remove the lamb from the oven. Allow to cool for about 10 minutes before slicing. Slice the lamb and serve with the fig/ breadcrumb or matzoh-meal mixture.

Serves six to eight.

Note from Phyllis: The figs gave this dish a delicious sweetness. You could substitute dried apricots if you wish.

Saut�ed Spinach with Pine Nuts

Ingredients:

1/2 cup olive oil
4 pounds fresh baby spinach leaves
Kosher salt and freshly ground black pepper, to taste
Good size handful of pine nuts, preferably toasted

Directions:

In a large deep pot, heat the olive oil over medium-high heat. Add the spinach leaves and, using a long wooden spoon, saut� the spinach until it becomes slightly limp. Add kosher salt and freshly ground black pepper, to taste. Toss in the pine nuts, saut� to blend well and serve.

Serves six to eight.

Farfel Kugel with Leeks and Mushrooms

Ingredients:

1-1/2 cups hot chicken or vegetable stock
5 cups matzoh farfel
2 tablespoons canola oil
2 leeks, sliced lengthwise, thoroughly rinsed under cold water and sliced
Kosher salt and freshly ground black pepper, to taste
1/2 pound shiitake mushrooms, sliced
2 large eggs, beaten
Sprinkling of paprika
Canola oil for drizzling

Directions:

Preheat the oven to 350 degrees.

Lightly oil a 2-quart casserole. You can use vegetable spray if you wish. Place the farfel in a large bowl. Pour the hot stock over the farfel and allow to soften.

Heat 2 tablespoons oil in a large skillet. Add the leeks, salt and pepper and saut� over medium heat, stirring often, for about five minutes. Add the mushrooms and saut� for another five minutes.

Add the leek and mushroom mixture to the farfel. Blend well. Taste and adjust for seasoning. Allow to cool. Stir in the eggs and blend well.

Spoon the farfel mixture into the casserole dish. Sprinkle with paprika and drizzle with a bit of oil. Bake for about 45 minutes or until firm.

Serves six to eight.