Slow-Cooked Lamb With Cipolini Dates, Kale and Almonds
Keller’s trick for yielding extra-flavorful meat is seasoning the roast a day in advance: The lamb takes on the aroma of garlic and thyme as well as a subtle heat from piment d’Espelette, a smoky, mildly spicy ground pepper. Slideshow: More Lamb Recipes Recipe from Food & Wine Best New Chefs All-Star Cookbook
Piment d’Espelette is available at specialty food shops, spice shops and piperade.com.
Concentrated, peppery Rhône red.