Double-glazed and ready to eat. Every summer, for me, has its culinary victory. One year it was gelato. Another: jam. There was the summer when the takeaway, clearly, was old fashioned American pie. This year, as the days get shorter and the occasional tree begins to turn color, the one thing that is obvious to me is that this summer was all about lamb and if you forced me to get specific, I'd say it was about lamb ribs. Lamb as a victory and a theme for my summer has everything to do with the fact that I was collaborating on a MEAT book with Pat LaFrieda, New York City's paint balling, turkey hunting, Prada shoe-wearing, scimitar wielding celebrity artisan butcher. Before that, I wouldn't have known there was such a thing as lamb ribs. I mean I knew lambs had ribs. I have ribs. My dog has ribs. But who knew you could or that anybody did eat lamb ribs? Lamb being fatty, lamb ribs are also fatty, in the best way, and lamb being exceptionally flavorful, lamb ribs... don't even get me sta ...

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