The Return of Zahav’s Lamb Shack
Michael Solomonov‘s Israeli restaurant Zahav is bringing their “Lamb Shack” back for a second run—the event was so popular last year that they’re doing it again.
All February long, Solomonov and his crew will turn the main dining room of Zahav into a “Lamb Shack,” where they will serve one exclusive four course feast.
The meal will kick off with hummus, laffa, and salatim, which is a daily selection of salads and small plates that includes Moroccan carrots, twice cooked eggplant, and beets with tehina. Followed by those will be chef Solomonov’s selection of skewers along with mezze.
Then comes the best part—Zahav’s (justifiably) famous pomegranate-braised lamb shoulder served over crunchy Persian wedding rice.
What makes the lamb so exceptional is the meticulous process Solomonov uses to cook it: the lamb is brined for forty-eight hours, smoked for one day, and then dry aged for two weeks before finally being braised with the pomegranate.
Of course, the meal wouldn’t be complete without a dessert, which will be the chef’s choice.
Individual lamb is usually only available for larger parties at $54 per person, but during the “Lamb Shack” event, anyone can savor this entire meal for a fixed price of $45 per person. Unlike last year’s BYO experiment, this year there will be full bar service instead.
Reservations are highly encouraged and can be made over the phone at (215) 625-8800.