Lamb Yiovetsi for Rainy Days (or any day really)
Lamb. I love ’em grilled, roasted, stewed, slow-cooked, or slathered with mint jelly. I love it in as many ways as it can be cooked simply and tenderly, just to enhance its inherent lamb-ey flavor… just enough to remind me of unexplored lands full of exotic spices and roasted foods galore which is the Middle East. The best lamb dish I’ve ever had was at a kibbutz in Israel. The lamb was roasted for a couple hours (in olive oil? in nothing? alas, memory fails me. I must return!) and served on a clay plate. How the meat tenderly fell off the bone, with a little sigh of steam. (WTF.) Because it was cooked in absolute simplicity, I enjoyed the natural delicious taste of roasted young lamb. (Then proceeded to reenact the seating arrangement during the Last Supper, hilarious.) ANYWAY. Given my self-appointed job (it cannot be helped anyway) as a food glut, I’m always on the lookout for noteworthy lamb and vegetable dishes. Cyma has been around for a while but I never really …