Muslim lamb chop, also called lamb in Xinjiang style, is a specialty of Flushing’s Dongbei restaurants. But the version that rocked our world can’t be had at a restaurant. It’s served in a much more humble setting: New York Food Court. Peng Shun Spicy Pot (Peng Shun Ma La Xiang Guo), where the dish will run you $20, calls its crowning glory “roasted lamb chop.” The Chinese name, Meng Gu Kao Rou, translates to Mongolian roast lamb ribs. Whatever you call it, it’s amazing. A mantle of cumin seeds and red pepper flakes coat what is surely the most elaborate dish to be served in a Flushing food court. Juicy tender meat with just enough gamey funk to get your attention and glorious white lamb fat lay within. It is the spiciest, crispiest, most finger-licking version of this dish around. Peng Shun provides plastic gloves and a bowl or two of rice. Scoop the heady mixture of cumin seeds and red pepper imbued with lamb fat on top of your bowl.