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Lamb Ribs with Quinoa Risotto
June 2, 2014
1 Min Read
Photo: National Honey Board
From: Chef Ricardo Zarate, Picca, Mo-Chica and Paiche restaurants, Los Angeles. Yield: 4 servings.
1 cup honey
3 lb. lamb ribs
½ cup soy sauce
4 Tbsp. olive oil
1 red onion
2 stalks celery
2 tomatoes
1 cup red wine
to taste, salt and pepper
Quinoa Risotto:
1 lb. quinoa
2 cups chicken stock
2 Tbsp. sour cream