Stories / Awards, Recipes

Recipe: Salt-Baked Leg of Lamb from JBF Award–Nominated "Zahav" Cookbook

Maggie Borden

Maggie Borden

April 12, 2016


Photo: Michael Persico

The Philadelphia-based Cook N Solo restaurant group draws crowds for the Texas-style pit game at Percy Street Barbecue and the mouthwatering fried chicken at Federal Donuts (not to mention the equally popular Abe Fisher and Dizengoff), but at the center of this budding empire is the modern Israeli cuisine on offer at JBF Award winner Michael Solomonov’s Zahav. Solomonov, a titan of tahini, shares the inspirations and recipes behind some of the restaurant’s most popular dishes in his cookbook, Zahav, which was written with his partner Steven Cook and nominated for our 2016 JBF Award for Best Cookbook: International. Amongst the encyclopedic investigations of hummus, salatim, and borekas, Solomonov and Cook offer seven variations on lamb, including this easy yet impressive salt-baked leg, destined to be the centerpiece of your next dinner party. Get the recipe.

Learn more about the 2016 James Beard Awards.

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Maggie Borden is associate editor at the James Beard Foundation. Find her on Instagram.