Читать книгу Crazy Feasts - Dr. Marilyn Ekdahl Ravicz Ph.D. - Страница 14

14 fresh or softened dried dates, seeded and crushed or chopped

2 cups milk (more if needed)

1¼ cups red wine

½ cup honey

4 Tablespoons olive oil

4 Tablespoons raisins

2 Tablespoons honey

2 Tablespoons light soy sauce (or your choice of garum)

2 Tablespoons dried mint, crumbled

2 Tablespoons Dijon type mustard. (Romans used mustard seeds crushed in wine)

2 large cloves of finely minced garlic (or 2 teaspoons crushed bottled garlic)

1 teaspoon cumin (or more if necessary)

a dash of moistened cornstarch as needed to thicken the sauce

salt and pepper to taste

Prepare the marinade by combining all sauce ingredients except the dates and allow the lamb to marinate overnight in it, turning it occasionally. The following day, soak the crushed dates in the marinade for 2 or more hours, drain and reserve.

Preheat the oven to 375. Remove lamb from marinade, pat dry and rub with olive oil mixed with the garlic and asafetida, and season with salt and pepper.

Roast the lamb until done, c.20 minutes per pound, plus 20 minutes is the usual formula or slightly more than 140º on a meat thermometer. Meanwhile, simmer the marinade and dates slowly for about 15 minutes. Thicken the sauce somewhat if desired and reserve.

Allow the roast to sit for at least 10 minutes before slicing. Reheat the sauce, and serve it in a sauceboat along with sliced lamb.

Side Dishes