14-minute sirloin of young lamb with “sweet and salty” sweet
potato cake and squash fondue
"First I take a mortar and pestle and grind the spices
(clove, cinnamon, black pepper and star anise) for the crust of the sirloin
pieces, and then put both over the charcoal grill at the same time," he
says. That’s in the kitchen: "For the diner, we put the steak on another
grill so that it comes out of the kitchen flaming—just for the aroma." On
the side, there’s a salty-and-sweet cake made of sweet potato.
"Traditionally in Israel we serve this cake in a sweet version at
Passover," Roshfeld explains, "so I here I wanted to make a little
peace between Judaism and Christianity by evoking a pumpkin-like taste, by
using sweet spices like cinnamon and clove, plus toasted coconut on top."
On a separate plate, he serves a fondue-style squash dip,
with more of the Mediterranean spices inside. It’s very spicy, to the point of
burning. "If you like spicy food, you’re satisfied," he says.
"If you don’t, your head is smacking up against the wall."