It seems appropriate that chef Michael Solomonov came up with this dish he shared with Wine Spectator while preparing a Passover Seder. That it is based on a Palestinian dish is indicative of the crossover of the cuisines in the Middle East, from which he draws inspiration. The dish features three notable, if not unique, elements. Unlike most lamb shoulders, which are sold boned and packed in netting, Solomonov's lamb is on the bone. It is also brined, something you rarely see for lamb. Finally, instead of being seared on top of a stove, the lamb is first cooked on a grill before being transferred to an oven, where it braises for hours over low heat. The time spent over charcoal imparts a smoky flavor.
From the Oct 15, 2013, issue
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