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