Zina Khalid and Seanie Blue report on a loin of lamb dish on the menu at Lebanese Taverna's restaurants in the nation's capital. Just in time for Lamb Jam, the event that attracts lovers of lamb worldwide, the video shows the making of the lamb loin dish and examines the use of lamb by the Lebanese Taverna. This video was produced for the inaugural issue of edibleDC magazine, the Washington edition of the national publishing company, with the Washington version being published by Susan Able. More information about the Lebanese Taverna's dish can be seen at edibledc.com.

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