Ingredients
- 3 lbs. lamb ribs (pork or beef ribs may also be used)
- 8 oz. honey
- 4 oz. soy sauce
- 1 whole red onion
- 2 sticks of clean celery
- 2 whole tomatoes
- 1 lb. quinoa
- 2 Tbsp. sour cream
- 3 oz. Parmesan cheese
- 1 oz. garlic cloves
- Red wine
Preparation
Step 1
Roast the lamb ribs with salt, pepper, and olive oil at 500°F for 20 minutes.
Sauté the tomatoes, celery, and red onion with a touch of olive oil in a pot. Once slightly brown, add a cup of red wine. Add the ribs and simmer for 45 minutes. Skim the excess fat with a spoon, strain the whole container, and reserve the water and ribs. Place the ribs in a separate pan with the stock, the honey, and the soy sauce, and bake in the oven for 90 minutes. Remove the lamb ribs and reduce the sauce to a semi-glazed consistency.
Boil the quinoa with water until al dente, drain, and let cool. Add the quinoa and one cup of water to a hot pot, let it warm, then add the sour cream and Parmesan cheese until you get a risotto consistency.
Serve the lamb ribs over the quinoa risotto with the glazed sauce on top