After we tested these irresistible lamb ribs
from the folks at DBGB
, we gleefully nibbled them down to the bone in minutes. The dish is seasoned with an addictively piquant confetti of Aleppo pepper, coriander seeds, lemon zest, and parsley, which we're now rubbing on roast chicken and sprinkling over pasta.
You can find Daniel Boulud and Jim Leiken frying these up at Saturday's Chefs & Champagne
, or you can get the recipe here