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 ...

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