The Zahav lamb shoulder from Zahav: A World of Israeli Cooking (page 302) by Michael Solomonov and Steven Cook

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Persian rice

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Deepg on December 14, 2024

    Way too much braising liquid, had to remove from the lamb and reduce separately. Also lamb needed some seasoning after cooking. Otherwise lovely texture

  • DKennedy on April 05, 2022

    Wonderful. Worth the effort.

  • Dannausc on June 20, 2019

    Lots of steps and therefore time-consuming. However, overall it was still fairly easy. Good, rich.

  • inflytur on December 15, 2016

    The results are fantastic! Don't be frighted by this recipe. Despite the fact that you need to start 2-3 days before you want to serve it, the most difficult part is obtaining a whole lamb shoulder. The preparation is really so simple that I would not hesitate to suggest it to a novice cook. The active time is probably less than 2 ½ hours. I served this when I hosted a cookbook book club event focused on this book. It was a real winner.

  • runoutofshelves on December 11, 2016

    This is a fabulous first time fail safe, delicious recipe, succulent, melt in your mouth, flavoursome, a bit of prep over three days but nothing that outrageous, looking forward to the leftovers!

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