Slow-Cooked Lamb That Can Stand the HeatThe New York TimesSaturday, August 06, 2022 08:24:50 AM UTCA meaty main, cooked indoors or out, anchors David Tanis’s August menu, book-ended by a light tomato-eggplant salad and an effervescent fruit compote.Read full story on The New York TimesShare this story on:-