Go back to primitive cooking methods and cook lamb kebabs the old fashioned way. Erez teaches how to chop, spice, and grill a perfect lamb kebab.

Up to 40% off + extra $30 off with code val30off
up to 40% off Ends soon
Lamb
Go back to primitive cooking methods and cook lamb kebabs the old fashioned way. Erez teaches how to chop, spice, and grill a perfect lamb kebab.
Erez fires up his Taboon oven to create a traditional Lebanese dish named for the pan it’s roasted in, with lamb kebabs, tomatoes, and raw tahini.
Chicken Schnitzel is the most popular food in Israel, but this new version will blow your mind. Created by legendary Israeli chef Israel Aharoni, who teaches Erez how to make schnitzel-style baby lamb chops. The beautiful little lollipop chops are given a preparation combining original flavors with notes of French and Italy with the Dijon mustard, Parmesan cheese and herbs. Twice breaded and slow-and-low shallow fried to perfection. Enjoy the steaming, savory popsicles with a squeeze of lemon and a sprinkle of salt. You’ll be left wondering why you’ve been limiting your lamb chops to the grill or oven, and ready to make your own Schnitzel-Pops.
We’re back in Nancy’s home kitchen where she’s preparing Spiced Lamb Ribs for a dinner party. Learn fun hacks like how to double wrap your meat in plastic and aluminum before it goes in the oven, and get a glimpse into Nancy’s quirky culinary world when she busts out a flea market coffee grinder to make her spice rub.
Join chef Nancy Silverton in her kitchen and learn to make Spiced Lamb Riblets with unique spice rub tricks for your next dinner party
Learn to make authentic Siniya as chef Erez Komarovsky roasts lamb kebabs, tomatoes, and tahini in a Taboon oven for deep Lebanese flavor
Learn to make lamb schnitzel-pops with chef Erez Komarovsky and Israel Aharoni
Grill lamb kebabs with Erez Komarovsky, plus roasted corn and fresh Mashwiya and Mulukhiyah salads for a flavor-packed meal
Learn from the World’s Best Chefs.