Doug Psaltis

The Lamb-Spiced Ribs at Andros Taverna are listed in the “From the Embers” category of the contemporary Greek concept’s dinner menu. It’s an evocative phrase that perfectly suits this twice-fi red dish. “Our lamb ribs are rubbed with aromatic spices and slow cooked over charcoal to develop a slight smoky flavor,” says Doug Psaltis, Co-Owner/Chef. “They are then cut down to single ribs and charred over the hot coals.” Cooking over the charcoal embers brings out the best of the spice blend, he notes.

The ribs are served with a housemade ezme sauce, a Turkish-style condiment featuring roasted tomatoes, peppers and garlic. A soothing lemon yogurt plays counterpoint to the rich, fatty ribs and the bracing ezme, says Psaltis, who positions the lamb dish as a particularly good shareable.