I guess I am still mourning the loss of the "Kineret" in the village over 30 years ago BUT I still look for a great Moroccan/ North African/ perhaps Israeli Restaurant in NYC. Any "Laurence of Arabia's out there who found a good one????
A roasted boneless leg of lamb makes an impressive centerpiece for your table, but this recipe is easy enough to pull off any time. A classic gremolata perfumes the lamb; the mixture of garlic, lemon, and parsley holds its own against the strong flavor of the meat.