Preparing for our annual family Messianic Passover Seder. Just put the lamb in the oven. Stabbed and stuffed with slivers of garlic and covered with coarse sea salt.
Yummmmm. Bake for a couple of hours, uncovered and bammm! Love it served with mint sauce.
The Ceremony calls for shank bones (one big one for the demo seder plate and little chicken ones for each person’s seder plate). I’ve got to get more chicken thighs, more people are coming!
After the meat is cooked off the bones, they have to be roasted to a toasty brown.
Same with the lamb bone, so it has to be fixed early.
I bought the horseradish root yesterday. Always love buying it. The check out people never know what it is or even why I would want to pay money for it!
The eggs are boiled. One will be broiled/roasted to go on the demo seder plate.
Also, celery, parsley and a dab of charoses (made last night and soaking in the wine) that represents brick mortar!
Now that sounds tasty! It is actually one of my favorite dishes made of chopped apples, chopped pecans, chopped raisins, cinnamon and concord grape wine.
And, of course, we’ll have matzo bread, unleavened but slightly salted.
Well, this is just for the ceremony. The meal is another ordeal! That will come later.