Lamb Ribs with Maple-Dijon Dipping Sauce


The pork belly of lamb, only with bones for gnawing. It’s hard to believe this extraordinary eating experience used to be sold for scrap. Lamb ribs are attached to the breast; they require slow cooking to tenderize the meat and melt away as much fat as possible. Give what’s left the chop treatment and serve with a dipping sauce and you won’t be able to …

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