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 Brassard likes the “funkiness and earthiness” that kohlrabi brings to the condiment. He salts a paste of kohlrabi and garlic and lets it rest for 10 to 15 minutes to leach out the water. Then he adds full-fat Greek yogurt, lemon juice, salt, pepper and olive oil to it.
Three ribs are priced at $14.
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Contact Bret Thorn at bret.thorn@penton.com.
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