It's lamb's time to shine.
, she serves lamb a few ways: minced in pita, braised with tahini, and kebab-style with beef. But in her latest cookbook,, she spruces up a shoulder of lamb in a more localized, Israeli style—with grapes. “This is very Tel Aviv,” the chef says. “If it’s season, I put whole grapes in the dish, squeezing some of them with my hands to bring out that sweetness.”
Pick it up and smell it, she recommends. If you’re not smelling anything, that’s a sign the lamb is fresh. Two other clues: the meat should be rosy pink or red and firm.“You always season the lamb first,” the chef says, “never when it comes out of the oven.” “Lamb should never be ready in less than three hours,” the chef says. “Sometimes, I even slow-cook mine for four or four-and-a-half hours.”
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