with spice mix
Yield: 4 to 6 servings
Preheat oven to 450
Rub cavity and outside of the chickens with the spice mix.
Stuff birds with challah and apricot stuffing and truss the legs with butcher's
twine or string.
Place birds in a roasting pan or on a rack in the oven and roast for about 30
minutes or until the skin is browned and crisp.
Lower the oven to 300 degrees and roast for another 20 minutes.
from the oven when the juices flowing from the chicken are clear, and let rest
for 10 minutes before serving.
Spice mix for roasted chicken
Yield: 4 to 6 servings
Whisk all ingredients in
a bowl to make a paste.
Braised Lamb in Pomegranate Sauce
Order the lamb from your butcher, and buy the pomegranate juice
at a Middle Eastern market or at a natural foods store. Begin preparing this
richly flavored main course one day ahead.
1/4 cup olive oil
1 pound lamb neck bones
1 7- to 7 1/2-pound lamb shoulder, boned (bones reserved), well trimmed, rolled,
All purpose flour
2 medium onions, chopped
10 large garlic cloves
2 cups chicken stock or canned broth
1 cup dry red wine
1 cup unsweetened pomegranate juice
2 tablespoons tomato paste
2 tablespoons firmly packed golden brown sugar
1 tablespoon dried oregano, crumbled
1 teaspoon ground cinnamon
3/4 teaspoon ground allspice
1 1/2 tablespoons margarine
1 1/2 tablespoons all purpose flour
Chopped fresh parsley
Position rack in lowest third of oven and preheat to 325°F. Heat oil in
heavy large pot or Dutch oven over high heat. Add all lamb bones and cook until
brown, turning often, about 15 minutes. Transfer bones to plate. Season lamb
with salt and pepper and dredge thoroughly in flour. Add to pot and cook until
brown on all sides, about 10 minutes. Transfer lamb to plate with bones.
Add onions and garlic to pot and cook until onions are just golden, scraping
up browned bits, about 5 minutes. Return lamb to pot. Arrange bones around lamb.
Stir in stock and next 7 ingredients. Bring liquid to boil. Baste top of lamb.
Cover; bake until lamb is tender when pierced with long sharp knife, turning
once, about 2 hours 15 minutes. Cool; cover and chill overnight.
Preheat oven to 325°F. Remove fat from surface of lamb and cooking liquid.
Transfer lamb to platter. Remove string from lamb. Cut into 1/2-inch-thick
slices. Arrange in shallow baking dish.
Bring pan juices to boil. Remove bones and discard. Strain pan juices,
pressing hard on solids to extract as much liquid as possible. Melt margarine in
same pot over medium heat. Add 1 1/2 tablespoons flour and stir until mixture
begins to brown, about 2 minutes. Whisk in pan juices
and boil until sauce is reduced to 2 cups, about 15 minutes. Season with salt
and pepper. Pour over lamb. Cover with foil and bake until lamb is heated
through, about 25 minutes. Arrange lamb on platter. Spoon sauce over. Garnish