I just purchased some local Lamb Ribs. Any ideas?
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My restaurant does rack of lamb with a mustard seed crumb. Grill the lamb to get some colour, then oven (210 degrees Celcius) for 4 minutes. Then apply the crumb, back in the oven for 4 minutes, come out pink, and tastes amazing.
The crumb is brioche, herbs, and mustard seeds.
We charge $46 for the dish, which is served with confit potatoes.