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Doggybag Redux: Zahav (Part 1)
Note: In this column, we make leftovers new again. Waste not, want not. Especially when it comes to Zahav. Here's a recipe for a summertime leftover lamb-wich.
Doggybag Redux: Zahav (Part 1)
Note: In this column, we make leftovers new again. Waste not, want not.
NFTW tabs-keepers, perhaps you noticed I grubbed hard at Zahav last week. The dark, glistening, monolithic braised lamb shoulder was the meal's TKO; my party of four barely made a dent. Gift-wrapped by Zahav's accommodating staff, the extras chilled in my fridge a few days, the meat preserved in its own congealed fat. I broke it out on Saturday for a Doggybag Redux, but there was still so much of it, I had to split the leftovers into two recipes. Here's the first, for a couldn't-be-easier open-faced lamb sandwich.
Open-faced Lamb Sandwich with Peach Salsa
Go Get This:
- 1 cup leftover Zahav braised lamb shoulder
- 1 English muffin, split
- 1/2 ripe peach
- 1 sprig mint leaves, chopped
- 1 teaspoon pomegranate molasses (get it at Bitar's)
- 1/2 teaspoon za'atar (again, Bitar's)
- Juice 1/2 lemon
- Salt and pepper to taste
Now Do This:
Get the lamb warmed in a nonstick skillet over medium heat. Some of the fat should render, producing enough grease in which to toast the split English muffin. Push the meat to the side of the pan (or remove entirely if you have the energy) and add the muffin, cranny-side down. Keep cooking until it gets a nice golden brown, about 5 minutes.
As the lamb and muffin are going, start the salsa by giving the half-peach a fat julienne. Add to a mixing bowl with pomegranate molasses, mint, lemon juice, za'atar, salt and pepper and stir to combine. Let the flavors mingle at room temperature.
Once the muffin is browned and the lamb is heated, assemble the sandwich open-faced style. Top with peach salsa. Eat.
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