Harold Dieterle, the winner of Top Chef's first season, is not a chef known to shy from a challenge. Even though he has never set foot on German soil, Dieterle doesn't let that detail infringe on his right to revamp one of the country's national dishes: sauerbraten. Though the recipe for German-style pickled pot roast has purportedly existed for a thousand years, Dieterle ditches historical accuracy and opts for lamb ribs instead. The ribs are brined overnight in garlicky red vinegar infused with juniper berries, peppercorns and bay leaves. The ribs are then braised, grilled and served with a caraway-spiked Greek yogurt sauce. It's a bold move for a bold dish from a bold chef.
Sauerbraten Lamb RibsRecipe adapted from Harold Dieterle, The Marrow, New York City
Yield: 4 servings
Cook Time: 2 hours 15 minutes (plus 6 hours for marinating)