Lunch: Passover Lamb with Pickled Cherries

Recipe by Andrew Zimmern Andrew Zimmern dresses simple roast leg of lamb with a tangy, bright side of pickled cherries.

This recipe includes fertility superfoods such as:

Cinnamon, Apple Cider Vinegar

Health and fertility benefits of Passover Lamb with Pickled Cherries

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Apple cider vinegar will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

1 cup apple cider vinegar
1 cup packed light brown sugar
1 cup water
One 2-inch piece fresh ginger, peeled and thinly sliced
6 garlic cloves, crushed
1 jalapeño, thinly sliced crosswise
1 tablespoon mustard seeds
1 small cinnamon stick
1 star anise pod
1 bay leaf
1 pound Bing cherries, pitted

Instructions

Make the Cherries In a medium saucepan, combine all of the ingredients except the cherries and bring to a boil, stirring to dissolve the sugar. Let cool completely, then add the cherries and let stand at room temperature for at least 1 hour and up to 3 hours. Drain the cherries and transfer to a bowl; discard the brine.
Meanwhile, Make the Lamb Preheat the oven to 400 ° and set a rack on a baking sheet. In a small bowl, whisk the olive oil with the garlic, rosemary and thyme. Season the lamb generously with salt and pepper. Rub the garlic-herb oil all over the lamb and transfer it to the rack.
Meanwhile, Make the Lamb Roast the lamb for about 1 hour and 20 minutes, until an instant-read thermometer inserted in the thickest part of the meat registers 130 °. Transfer the lamb to a carving board and let rest for 30 minutes. Carve the lamb and serve with the pickled cherries.

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