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 ...
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