Rosh Hashanah Recipe Box: Mediterranean Plumb Lamb in Red Wine Sauce

Photo from At-Home Gourmet Cookbook

Hey KS Fans,

There is nothing like a dish that combines the intensity and spiciness of savory food with the delectable flavor

of sweetness. The sweet and savory combination will make a great addition to any course on your Yom Tov

menu. Whether it be an appetizer or a dessert, fruits added to meat and vegetables, or sweet honey fused

with full-bodied red wine, this tangy combination will give your cooking a burst of surprising new tastes.

Why not have a meal this Rosh Hashanah that will echo our wishes for the future: a life in which the spicy

moments always end with a sweet surprise!

My friend Rivky E., makes a Mediterranean chicken that I absolutely love. I have tweaked her recipe so many times that I am not sure what the original one is anymore. Here is my version — it’s a real family favorite.

Have a great Shabbos!


Mediterranean Plumb Lamb in Red Wine Sauce

I have made this recipe using chicken and is as delicious



1 Tbsp extra virgin olive oil

4-5 lamb steaks or chops

(chicken legs can be substituted)

Kosher salt & black pepper

¼ cup honey

2 tsp fresh mint, chopped fine

2 cups good  red wine (choose one that you would want to drink)

1 Asian pear, peeled, cored and sliced thin

1 crabapple, peeled, cored and sliced thin

1 cup whole dried prunes



Heat oil in a Dutch oven or a small stock pot

over a medium-high flame. Pat the lamb dry and sprinkle with

salt & pepper. Using a pastry brush, coat the lamb with the honey.

Sprinkle the chopped mint on both sides of the lamb and gently

place each piece into the hot oil. Let the lamb brown for 1 minute

on each side. Remove with tongs and set aside.

Lower the flame and add the red wine to the pot. Use the flat end of

a wooden spoon to scrape up the brown bits on the bottom to deglaze

and mix with the red wine. Add the sliced pears, apples and

whole prunes and cover the pot. Cook for 20-25 minutes. The red

wine should have reduced significantly. Transfer lamb to a platter,

and let stand for at least 8 minutes before serving. Spoon the warm

prunes, pears and apples with the wine sauce on top of the lamb

and serve.

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About the Author

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.

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