Lamb ribs are back on the menu as an appetizer at Montecito restaurant in Denver. Chef Adam Mali had removed them to make room for other items he wanted to try, but he quickly learned what some other chefs around the country have come to know: Once on the menu, lamb ribs are difficult to remove. The uncommon cut of meat from the lamb’s breast often surprises customers, but once they taste the meaty little bones, they get hooked, say chefs and restaurateurs.Mali initially ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?
Contact: Desiree Torres Desiree.Torres@penton.com