Chef Itzik Cohen Shares Festive Lamb Recipe for Holiday Meals

Chef Itzik Cohen, owner of 'Corlis Private Cooking,' has shared a recipe for a stuffed lamb shoulder designed to elevate holiday meals. The dish features a succulent lamb shoulder, weighing between 2 to 5 kilograms, deboned and flattened, then filled with a rich mixture of ground meat, dried fruits, nuts, and onions. A special marinade of olive oil, garlic, honey, and spices is applied to ensure the lamb is exceptionally tender.

The preparation involves sautéing onions, then adding chestnuts, pistachios, slivered almonds, and white raisins until golden. This mixture is cooled and combined with ground beef, parsley, salt, pepper, turmeric, pomegranate molasses, and honey to form the filling. The lamb is then spread with a marinade of olive oil, garlic, honey, salt, and pepper, before being stuffed, rolled, and seasoned.

The rolled lamb is coated in olive oil, rosemary, and salt, then wrapped tightly in parchment and foil. It is placed in a baking dish with white wine, water, and bay leaves, and slow-cooked in a 160-degree Celsius oven for two and a half hours. After cooling, the lamb can be sliced and served, garnished with caramelized almonds, pine nuts, and fresh rosemary.

Cohen, who specializes in boutique culinary events and personalized chef experiences, aims to bring a high-end restaurant feel to home dining. The article also includes a call for readers to share photos of their attempts at the recipe, with a chance to win a dinner for two at the 'Myoka' restaurant in Mamilla, Jerusalem, courtesy of Channel 7's food section.