About Mount of Lebanon
Few places turn out lamb as well as this one, and with good reason: Among owner Kheder Rababeh’s other holdings is a slaughterhouse in Warrenton. Lamb shawarma with pickled turnips makes a fine centerpiece to the meal, as does the yogurt-smothered lamb fatteh. Before digging in, graze on first-rate dips—hummus, baba ghanoush—and salads.
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Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
