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
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 salt, pepper and olive oil at 500°F for 20 minutes. In a pot, sauté tomatoes (cut into quarters), garlic, celery and the red onion with a touch of olive oil. Once brown, add a cup of red wine. Add ribs and cook for 45 minutes over medium heat. Skim the excess fat with a spoon, strain liquid in the pot and reserve the stock and ribs. Place ribs in a separate pan; add stock, honey and soy sauce. Bake/roast at 400°F in the oven for 1½ hours.

Remove lamb ribs and reduce sauce over low heat to a semiglazed consistency (approximately 40% of the liquid will remain).

For quinoa risotto: Boil quinoa with chicken stock (chicken stock should cover quinoa by about 1½ inches) until al dente, approximately 15 minutes. Strain the stock and let quinoa cool down. Reserve stock. In a pot, mix quinoa with 1 cup chicken stock. Let it warm, then add sour cream and Parmesan cheese until mixture reaches a risotto consistency. For a spicy kick, add aji amarillo paste (optional).

To plate: Place lamb ribs on a bed of quinoa risotto. Top with glazed sauce.