We are currently in the season of Passover 2025 and for many people this is a time of, reflecting, pondering, and celebrating what God has done. Specifically for followers of Jesus Christ (Christians) the Passover season is a time for celebrating the work of the cross and Jesus as the Passover lamb.
The narrative of the first Passover is told in the book of Exodus chapter 12. The chapter outlines what took place the night before the Israelites were set free from slavery in Egypt. On that night God instructed the Israelites to choose a lamb without spot or blemish for a sacrifice. God gave specific instructions on how the lamb was to be killed, cooked, and eaten. Most importantly God instructed that the blood from the lamb was to be used to mark the doorposts of the homes of the Israelites. The blood was a sign for God to “passover”. God declared in Exodus12 v13.…….”and when I see the blood, I will pass over you”.…… The lambs blood protected those in the house from the final plague that God decreed over Egypt, the death of the first born. As New Testament believers, we believe that the original Passover was a prophetic foreshadowing of Jesus Christ and the work of the cross.
Throughout scripture we see Jesus being referred to as the Lamb of God with one of the most well-known references found in John 1:29. As John the Baptist saw Jesus walking towards him, he Boldy proclaimed, “Behold, the Lamb of God who takes away the sin of the world!” With this announcement the purpose of Jesus coming into the world was declared.
In the Gospels of Matthew, Mark, Luke, and John, the powerful story is told of how Jesus was crucified on the cross, His blood shed to take away our sins so we could be reconciled to back to God. We read how He died, but on the third day He rose again, defeating death and the grave once and for all. Hallelujah!
Notably the timing of when Jesus was crucified is significant as He was crucified during the time of Passover.
In writing to the Corinthians, the Apostle Paul refers to Jesus as “our Passover lamb’ (1 Corinthians 5:7) As Christians, we understand that just as the original Passover lamb was sacrificed with its blood used as a sign to save the Israelites from death so too the blood of Jesus was shed to save us from sin, death, and eternal separation from God. Through His death on the cross, Jesus was the sacrificial lamb. Because of Jesus, we have hope, forgiveness, and the promise of eternal life with him. Hallelujah! this is the greatest act of love the world has ever known and it gives us every reason to rejoice and celebrate.
To celebrate means to recognise a significant occasion by doing something meaningful to mark it. Often celebrating involves several people coming together and participating in an activity. Across many cultures, one of the most common ways to celebrate is through people coming together and sharing a meal.
During this Passover season let us take the opportunity to gather and have fellowship with others through corporate worship services. Invite others and to partake in a meal with you and together celebrate Jesus and the finished work of the cross. Need some recipe inspiration for a meal to celebrate? Here are a few meal ideas. Inspired by food produce from the Holy Land.
Blessings in Christ.
If you wish to explore further the meaning of Jesus being our Passover Lamb a detailed exploration can be found by clicking on this link WWMF Roundtable Bible Study #9 Here you will find the Round Table discussion on the book of Exodus chapter 12 led by Pastor Dennis Greenidge and Pastor Rosemary Taylor.
Oven Roasted Tilapia Fish garnished with olives.
Ingredients
I medium sized tilapia fish
2 tlbs of fish seasoning or a seasoning of your own choice. E.g all-purpose seasoning.
1 tlbs of olive oil
½ of a lemon
Olives and tomatoes and to garnish
Method
- Pre heat the oven to 175 degrees Celsius.
- Wash and pat dry the fish.
- Mix the seasoning, olive oil and juice from the lemon.
- Rub the mixture of the fish.
- Place the fish in an oven proof dish.
- Place in the oven for approx. 20minues. Tips from cooks says that the Tilipa is cooked when the flakes easily on the fork.
- Garnish with olives and tomatoes
The fish can be served with boiled or roasted potatoes or a simple side salad. Enjoy.
Pomegranate Salad
Ingredients
1 x packet pre prepared Italian mixed salad leaves.
Pomegranate seeds from one pomegranate fruit
100g of Feta cheese or according to your taste
1tlbs of Olive oil
1tlbs Balsamic vinegar
Method
Dressing
- Mix the olive oil and balsamic vinegar in a small bowl / cup. More oil or balsamic vinegar can be added according to your taste.
Salad
- Wash and pat dry your salad leaves.
- Layer the salad leaves on a large plate or serving platter.
- Layer the Pomegranate seeds over the salad leaves
- Crumble feta cheese over the salad and pomegranate .
- Drizzle the dressing over the salad and voilà it’s ready to serve.
Fig Salad
Ingredients
1 x packet spinach leaves
100g of Feta cheese
1tlbs of Olive oil
1/2 a red onion
1tlbs balsamic vinegar
Method
Salad
- Wash and pat dry your Spinach leaves.
- Layer the spinach leaves on a large plate or serving platter.
- Cut Figs in quarters and place on top of the salad leaves.
- Crumble feta cheese over the salad (if you wish you can cube the feta).
Dressing
- Mix the olive oil and balsamic vinegar in a small bowl / cup. More oil or balsamic vinegar can be added according to your taste.
- Drizzle the dressing over the salad and voilà it’s ready to serve.
Oven Roasted Leg of Lamb
Ingredients
1 leg of lamb (size will depend on how many people you will serving) the lamb in the picture is 2kg
I or 2 tlbs of lamb seasoning
2tlbs of olive oil
2 small bunches of rosemary
4 to 5 gloves of garlic
Method
- Pre heat your oven according to the cooking instructions on the packaging.
- Wash your lamb and pat dry.
- Make 4 to 5 small incisions. Place 1 garlic glove in each incision.
- Mix olive oil and lamb seasoning together and rub all over the meat.
- Place the sprigs of rosemary on top of the meat.
- Place in an oven proof dish.
- Cook the meat according to packet instructions.
The lamb can be served with potatoes, vegetables and gravy or traditional Caribbean Rice and Peas or West African Jollof Rice.
As alternative lamb cutlets can be used. Enjoy.
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