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Parthian Lamb

Ancient Recipes – Recreating Recipes of the Bible, Talmud and Biblical LandsEmailFacebookPinterestRSSTwitter

 

Roasted leg of lamb, based on two Roman recipes in Apicius (8.6.8 and 365). This recipe is a great reenactment of what the Passover Sacrifice might have looked and tasted like during the Second Temple period, in Judaea.

Ingredients

  • 5 lb Lamb (Bone-in Leg)
  • 500 ml White Wine
  • Olive Oil (Extra Virgin)
  • Coriander (Ground)
  • Salt
  • Black Pepper (Coarse Ground)
  • 10 oz Prunes (Pitted)
  • 4 Onions (Large, finely chopped)
  • 2 tablespoons Wine Vinegar
  • 1 tablespoon Savory (Ground)
  • 1 tablespoon Asafoetida (Ground)
  • 4 tablespoons Olive Oil (Extra Virgin)
  • Salt
  • Black Pepper (Coarse Ground)

Directions

  1. Preheat the oven to 400 degrees F. Prepare to place the lamb on a roasting pan rack inside the roasting pan. Rub the leg of lamb on both...
  2. Get the full instructions at Ancient Recipes – Recreating Recipes of the Bible, Talmud and Biblical LandsEmailFacebookPinterestRSSTwitter
Parthian Lamb

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Unrated
Author:
Eli
Cuisine:
Roman
Category:
Main Course
Recipe Yields:
6-10 people
Prep Time:
Cook Time: