Each month, Tasting Table’s Monthly Editions will explore a single topic from a variety of delicious angles. Our second issue, North Africa | North America, explores the ways in which Morocco, Tunisia and other North African countries are influencing chefs, cooks, drinkers and artisans domestically. Keep checking back here to watch the story grow.
SENT NOVEMBER 29, 2011
North African lamb, by way of Vermont
There is roast lamb, and then there is méchoui roast lamb.
Traditionally, the iconic North African dish features a whole lamb roasted over a pit until the skin crackles and...