Lamb Ribs with Quinoa Risotto

Honey-Infused Menu from Internationally Acclaimed Chef Ricardo Zárate


For the lamb ribs:
1 cup honey
3 lbs lamb ribs (can be substituted for pork ribs or beef ribs)
½ cup soy sauce
4 tbs olive oil
1 red onion, sliced
2 stalks of clean celery
2 tomatoes
1 cup red wine
Salt and pepper (to taste)

For the quinoa risotto:
1 lb quinoa
2 cups chicken stock
2 tbs sour cream
¼ lb parmesan cheese
8 garlic cloves
1 tbsp aji amarillo paste (optional)

Notes: Aji Amarillo paste is a yellow Peruvian chili paste available in Latin supermarkets. You may also use any chili paste of your choice.


1) Lamb ribs
Roast the lamb ribs with salt, pepper and olive oil at 500°F for 20 minutes. In a pot, sauté the tomatoes (cut in four), garlic, celery and the red onion with a touch of olive oil. Once brown, add a cup of red wine. Add the ribs and cook for 45 minutes over medium heat. Skim the excess fat with a spoon, strain the liquid in the pot and reserve the stock and ribs. Place the ribs in a separate pan; add the stock, the honey and the soy sauce. Bake/roast at 400° F in the oven for 1 hour and a half.

Take out the lamb ribs and reduce the sauce over low heat to a semi glazed consistency (approximately 40% of the liquid will remain).

2) Quinoa risotto
Boil the quinoa with chicken stock (the chicken stock should cover the quinoa about 1.5 inches) until al dente, approximately 15 minutes. Strain the stock and let the quinoa cool down. Reserve the stock. In a pot, mix the quinoa with 1 cup of the chicken stock, let it warm then add the sour cream and the parmesan cheese until you get a risotto consistency. For a spicy kick, add the aji amarillo paste (optional).


Place the lamb ribs on a bed of the quinoa risotto. Top with the glazed sauce.

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