Sedar II

We had our family Sedar tonight with the kids. We had a great time and the kids enjoyed learning about the Passover by hearing, seeing and tasting the story of salvation.

Here is Adam washing Fulton’s hands as we read about Jesus washing the feet of his apostles and asking them to do the same. You can also see the Sedar plate–with the parsley, symbolizing life, was dipped in salt water to symbolize the Isrealite tears of misery in Egypt; horseradish (the bitter herb) symbolizes the bitterness of the Isrealites in slavery; the sweet haroset which symbolizes the brick and clay they used to build Pharaoh’s cities and that even bitter things in life can be sweetened by our hope in God; the lamb (since we didn’t have a shank bone) was the lamb whose blood on the Isrealite houses was a sign to God; and the egg or hagigah, signifying the traditional offering brought a symbol of mourning, reminding us of the destruction of the holy Temple in Jerusalem.

We enjoyed a nice roasted leg of lamb and for dessert, honey cake.

Rosemary Garlic Roasted Leg of Lamb

2pounds leg of lamb
1/4 cup olive oil
3 chopped garlic cloves
1 tablespoon minced fresh or dried rosemary leaves
Salt
Freshly ground black pepper

Place the meat on a rack in a shallow pan, fat side up. Mix together the remaining ingredients in a small bowl. Spread the rosemary-garlic mixture over the lamb. Let the lamb sit at room temperature for 20 minutes to season and warm. Preheat the oven to 350 degrees. Place the lamb in the oven and roast, basting every 30 minutes with the pan juices until a meat thermometer reaches 145 degrees, about 1 1/2 to 2 hours. Let the meat rest for 15 minutes before slicing.