This is my own recipe inspired by the Sephardi tradition. I serve this dish at the Seder table accompanied by matzo balls, which in today’s Israel are eaten by both Sephardi and Ashkenazi communities, flavoured with herbs and cooked in water or chicken stock.

INGREDIENTS

• Boned shoulder or leg of lamb
• 1 tbsp honey
• A few sprigs of thyme, bruised

FOR THE STUFFING

• 3 tbsps olive oil
• 1 medium onion, finely chopped
• 2 cloves of garlic, finely chopped
• 75g dried apricots soaked in either wine or hot water, chopped
• 150g ground almonds
• 50g matzo meal
• 1 lemon, juice and grated peel
• Small bunch of mint or dill, finely chopped
• 1 small egg
• Salt and pepper

FOR THE POT

• 5tbsps olive oil
• 1 stick cinnamon broken into 2 pieces
• 3 medium onions, finely chopped
• 4 cloves of garlic, finely chopped
• The heart of a large celery, leaves and stem, finely chopped
• 2 medium carrots, peeled and finely chopped
• 300ml of dry white wine or water
• A small bunch of herbs, comprising of a few sprigs of thyme and rosemary, a bay leave and a few pieces of lemon peel.
• Salt

RECIPE

Brush the exposed meat with the honey, spread with the thyme. Fold the meat over to enclose the herbs, cover and refrigerate for at least 4 hours, preferably overnight.

Heat the oil in a small frying pan, add the onion and garlic and fry for about 8 minutes or until onion starts to change colour. If the stuffing seems too soft, add a bit more matzo meal.

Unfold the meat, remove and discard the herbs and spread the exposed meat with the stuffing, re-shape and tie securely. (At this stage the leg can be frozen for up to 3 weeks, after which it is cooked from frozen – just adjust the cooking time).

Heat 2 tablespoons of the oil in a large heavy pan.

Add the meat and brown evenly all over.

Remove the meat and keep hot.

Add the rest of the oil and the cinnamon and fry for a minute or two to release the flavour.

Add the onion, garlic, celery and carrot and go on frying until the onion has softened.

Add the wine and bring to the boil.

Add the meat, reduce the heat, cover and simmer for about 2 hours or until meat is done, turning the meat a few times for an even cooking.

For the last half hour of the cooking time, remove the lid to allow the cooking liquid to concentrate.

Remove the meat into a large serving platter and keep hot. Increase the heat under the cooking pan and boil the cooking liquid hard, stirring constantly until it reduced into thick, glossy sauce.

Pour some of the sauce over the lamb and serve the balance in a sauceboat.

PRESENTATION

On a platter