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 ¼ lb. Parmesan cheese 8 garlic cloves 1 Tbsp. aji amarillo paste (yellow Peruvian chili paste), optional For lamb ribs: Roast the lamb ribs with ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.