Brisket is the quintessential American Jewish dish for holidays. But in Israel and for Sephardi Jews, lamb is a far more common main dish to serve for special occasions. This lamb is sweet and savory, and actually takes less time to cook than a brisket. It’s perfect to serve on top of fluffy couscous or rice, and it’s particularly striking due to the jewel-toned pomegranate seeds and fresh herbs on top.
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