This recipe has many of the symbolic components which are traditionally eaten on Rosh Hashanah. The round quinoa represents the circle of the unending cycle of life and the prayer that another year-round will be granted. The honey is for a sweet new year, but instead of dipping the apple in honey, I have included hard apple cider in the gravy.
- Cook Time
- Prep Time
- 1 cup quinoa
- 1 tablespoon extra-virgin olive oil
- 1 shallot, minced
- 2 cups boiling water
- 3 tablespoons flat-leaf parsley, finely chopped
- ½ cup dried cherries, chopped
- Salt and pepper, to taste
- 4 - 4 ½ pounds lamb shoulder roast
- 1 teaspoon kosher salt
- ½ teaspoon fresh ground pepper
- ¼ teaspoon ground cinnamon
- 3 sprigs fresh rosemary, leaves removed and bruised
- 2 tablespoons honey
- 10 ounces hard apple cider
- 1 tablespoon corn starch
- 1 tablespoon cold water
1 . Place the quinoa into a fine-mesh strainer and rinse thoroughly with cool water for about 2 minutes. Rub and swish the quinoa with your hand while rinsing, then drain.
2. Place the olive oil in a medium saucepan over medium heat. Add shallot, season with salt and pepper, and cook, stirring occasionally, until soft, about 5 minutes.
3. Add quinoa and cook, stirring frequently, until quinoa starts to toast, about 5 minutes. Then add the boiling water.
4. Reduce heat to low, cover, and simmer gently until quinoa is tender and all the water is evaporated, 15 minutes. Then remove the pot from heat and let stand for 5 more minutes, covered.
5. You should see tiny spirals (the germ) separating from and curling around the quinoa seeds. Fluff the quinoa gently with a fork, then fold the dried cherries and parsley into the quinoa. Season with salt and pepper to taste.
1. Preheat the oven to 350°F. Combine cinnamon, rosemary, salt, and pepper in a bowl.
2. Place the lamb roast out on a work surface, with the fat on the outside. Season the lamb with some of the spice mixture. Then spoon in the quinoa stuffing over the lamb. Roll up the roast, wrapping the flaps around the outside to form a neat cylinder. Tie the roast at 1-inch intervals with kitchen string. Season the outside of the roast with the remaining spice mixture.
3. In a roasting pan, heat 1 tablespoon of the olive oil. Add the lamb roast and sear over moderately high heat until nicely browned on all sides, about 10 minutes.
4. Transfer the lamb to the oven and roast for about 1 ½ hours. Remove from the oven and brush the honey over the roast. Raise the temperature of the oven to 375°F. Place the roast back in the oven for another ½ hour cooking time or until an instant-read thermometer inserted into the center of the roast registers 130°F to 140°F for medium rare. Transfer to a carving board and let rest for 15 minutes before carving.
5. Pour the roasting pan juices into a small saucepan and let cool; skim off the fat. Place corn starch in a bowl with the cold water and mix to combine. Add the dry cider to the saucepan and bring to a boil, reducing by ¼, then add the cornstarch mixture, stirring for a few minutes until it thickens. Transfer to a gravy boat and serve with the roast.
1. The quinoa can be made 1 to 2 days in advance and then placed in a container for storage and refrigeration.
2. The lamb roast spice mix can be combined ahead for a time saving application.
3. Stuffing can be used for any meat or poultry or as an easy side dish.