Name: Braised Lamb with Horseradish and Parsley
Yield: Makes 6 servings
Ingredients: 2 teaspoons kosher salt, or to taste; 1 teaspoon freshly ground black pepper, or to taste; 2 tablespoons extra-virgin olive oil; 2 1/2 to 3 pounds boneless lamb, from the shoulder or leg, cut into 1- to 2-inch cubes; 6 garlic cloves, peeled and slivered; 2 cups chicken or lamb stock, white wine, water, or a combination; 1 large horseradish root (about 3/4 pound); 2 packed cups parsley leaves, thick stems discarded, washed, spun dry, and roughly chopped; 2/3 cup extra-virgin olive oil; 2 garlic cloves, peeled; 1 tablespoon sherry or other vinegar, or to taste; 1/4 teaspoon kosher salt

Editor's note: This original recipe was created for Epicurious by Mark Bittman. For Bittman's tips on preparing a modern Passover meal, click here.

Test-kitchen notes:

•Start checking the lamb for doneness after 1 hour and cook until the meat is very tender, especially if using precut stew meat. Lamb shoulder will cook in about 1 1/2 hours, and leg meat can take as much as 2 1/2 hours. Pre-cut lamb stew is often leg meat; check with your butcher to be sure. Or, buy shoulder and cut into pieces yourself.
•If making the parsley purée in advance (it will keep in the fridge for 1 day), return to room temperature and stir in the vinegar just before serving (otherwise the vinegar will dull the bright green color).
•This dish is best served over couscous, or if you're preparing it for Passover, polenta or another kosher grain.

Recipe notes

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