Chef Charles Brassard adds his own flourishes to an Eastern Mediterranean preparation with this dish. He marinates Denver lamb ribs overnight in his version of salmoriglio, a southern Italian and Greek marinade usually used for fish and containing lemon juice, oregano, thyme and olive oil. Brassard adds spicy harissa to his version. He slow roasts the ribs in a 225-degree Fahrenheit oven for 90 to 120 minutes. Tzatziki is usually a combination of Greek yogurt, garlic and cucumbers, but ...
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!