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The Jewish community of Rome dates back to the second century BCE. Its history is known from several Latin and Greek sources, the Talmud, and inscriptions found in the catacombs. “Rabbinical” Judaism, whose core thoughts are collected in the Babylonian Talmud, originated towards the end of the first century CE, after the Temple of Jerusalem was destroyed. Its center was the academy of Yavneh, which in theory was also in charge of the Jews in the Diaspora. We know from the Talmud that at the beginning of the 2nd century CE, a certain Rabbi Matthias was sent from Yavneh to Rome. However, the Romans did not always accept his authority: the Talmud reports that the leader of the Roman community, Theudas, refused Yavneh’s instructions to modify the way the Passover lamb was butchered. We gather from these passages that in Judaea the ritual must have been changed after the destruction of the Temple. In most communities around the world, the custom of eating lamb at the seder was eventually abolished “until the Temple will be restored”. However, because of Theudas’s refusal to follow the dictates from Yavneh, the Roman community continued to prepare the Passover lamb as always (until even Yavneh gave in and accepted the difference). To this day, Roman Jews (who are very proud to be neither Ashkenazic nor Sephardic) serve lamb at their Seder.
Ingredients
- (serves 6-8)
- 1 leg* of lamb or lamb shoulder ( about 3 to 4 pound)
- 5 cloves garlic, peeled
- 4 fresh rosemary sprigs
- pieces of lemon peel, or chili peppers, or sun dried tomatoes, if liked
- 5 tablespoons dry white wine (pinot gris, riesling or chardonnay)
- extra-virgin olive oil
- salt and freshly ground pepper to taste
Directions
*Lamb shoulder is more widely available than leg, because of how labor intensive removing the sciatic nerve is (a requirement of Jewish dietary laws). One of the few kosher butchers in the US who carry lamb leg is Bisrakosher in NY (and their lamb is grass-fed).
Preheat oven to 400 F:
Rinse the lamb, dry with paper towel, and make some small incisions into the meat with a small pointed knife. This technique has a not-so-kosher name, itâ??s called â??lardingâ?? the lamb.
Remove the leaves from 2 of the rosemary sprigs and cut the garlic cloves into 4 parts length-wise.
Cut the lemon peel or sun dried tomatoes into pieces if using.
Insert 3/4 of these rosemary needles, garlic and the lemon or tomato into the cuts.
Combine the remaining 1/4 with about 1/2 cup oil and some pepper.
Brush the lamb all over with olive oil, sprinkle with salt and pepper and drizzle with 4-5 tablespoons dry white wine (or a mix of lemon and wine), and place in a roasting pan.
Roast for about 1/2 hours or until cooked inside and golden-brown on the outside.
In general, lamb should be roasted for about 25 minutes per pound, or until a meat thermometer inserted in the roast reads 150.
Turn the lamb halfway through the cooking, and baste every 15 minutes with the herb/oil emulsion and the pan juices.
Remove the lamb from the oven and allow it to rest covered for at least 15 minutes before serving.
https://dinnerinvenice.com/2012/03/26/roman-lamb-roast-meat/
