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Grilled Lamb Ribs and Malbec

Grilled lamb ribs with herb pesto and humita
Serves 4
Pairs with: Trivento Amado Sur Malbec
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Lamb ribs
  1. 12 lamb ribs, 3 per person
  2. salt and black pepper, to taste
  1. 1 small onion, finely chopped
  2. 1 small bell pepper, finely chopped
  3. 2 cups ground/mashed corn
  4. 1 tablespoons olive oil
  5. 1 teaspoon salt
  6. 1 teaspoon white pepper
  1. 2 cups arugula
  2. 1 tablespoon olive oil
  3. 1 teaspoon salt
  1. Salt & pepper ribs to taste and grill on barbeque direct heat (approx.4-5 minutes per side for medium rare). Prepare the humita by placing the oil at the bottom of a casserole dish. Add the onion and bell pepper and cook for five minutes longer. Mash or blend ingredients of pesto until reaching a uniform paste. if using, smear a tablespoon of beet root puree across each plate as a garnish. Divide the humita evenly onto each plate, placing the ribs on top. Finish with a teaspoon of pesto on top of each rib.
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