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Lamb ribs with fresh pigeon peas salad of local celery root, papaya, passionfruit leaves, "chironja" juice, and roasted chard

Lamb ribs with fresh pigeon peas salad of local celery root, papaya, passionfruit leaves, "chironja" juice, and roasted chard


  • Mixing bowl
  • Medium pot 
  • Medium skillet or cast iron pan 
  • Cooking spatula 
  • Big spoon 
  • Cooking tongs 
  • Metal baking tray 
  • Microplane or grater 
  • Sharp knife 
  • Cooking table 
  • Hand whisk 


4-6 servings


1 hour of preparation +

30 minutes of cooking and assembly of ingredients

Optional ingredient substitutions and/or additions:

Recao – cilantro 
Passionfruit leaf: “baby spinach” or “bok choy”  
Orangelo (chironja) – regular orange or pink grapefruit  
Celery root – celeriac, parsnip, or golden potato 
Lamb – mojo pork medallions or fish (especially coli rubia). 

To make it vegan / vegetarian, replace the lamb with portobello steak and baby carrots. You can also substitute for cauliflower steak or roasted eggplant.  

***Recipe is gluten free, lactose free***

Lamb ribs:


  • 2 pounds of lamb ribs
  • Salt to taste black pepper to taste
  • 1 lemon and its peel 
  • 3 tablespoons of oil (sunflower or grapeseed) + 1 tablespoon to seal the lamb
  • 1 sprig of thyme Pigeon peas 


Prepare the marinade (steps 1-4).


Step 1
In a deep glass container, add vegetable oil, salt, black pepper, lemon juice and grated lemon peel.

Step 2
Cut the tarragon and thyme into irregular cuts with scissors. Add them together with the lamb ribs. 

Step 3
Gently handle the ribs using your hands. Incorporate the marinade around the lamb and cover it completely.  

Step 4
Marinate for 1 hour at room temperature. It can be left marinating overnight in the fridge.  

Step 5
Preheat the oven to 450F.  
Add oil to a pan, preferably “cast iron”, seal the lamb by all its parts. 

Step 6
Place the lamb in a metal oven tray or other pan and cook at 450F for 20 minutes, and cook the meat to medium or to an internal temperature of 125F measured by using a meat thermometer.

Step 7
Let it rest for 10 minutes before serving.   

Pigeon peas, papaya, and passionfruit salad:


  • 2 cups of cooked pigeon peas
  • 2 cups celery root diced 
  • 2 cups of diced papaya
  • ½ cup lilac onion, diced small 
  • ½ cup cubanelle pepper cut into small squares
  • 1/4 cup orangelo (chironja) juice
  • 1/4 cup lemon juice
  • ½ cup oil (sunflower or grapeseed) 
  • 2 ounces or 4 sheets of passionfruit
  • 1 ounce or 4 tarragon leaves
  • 1 ounce fresh pepper
  • 2 tablespoons of salt  


Step 1
In a medium saucepan, bring water to a boil with 1 tablespoon of salt and add the pigeon peas.  

Step 2
Cook for 15-20 minutes or when the pigeon peas are soft when pressed. If using dry pigeon peas, use a pressure cooker to cook them.  

Step 3
In another medium pot, bring water to a boil with 1 tablespoon of salt and add the celery root.  

Step 4
Cook for 15-20 mins or when the celery is soft to chew but maintaining its shape. Do not overcook the celery root.  

Step 5
Take the pigeon peas at the appropriate temperature.  

Step 6
Bring water to a boil in a small pot and place the passionfruit leaves. Boil for 5 seconds and stir immediately. Let it cool down to room temperature.

Step 7
On a chopping board, place tarragon, recao leaves, and passionfruit leaves, and finely chop with a knife. Preserve.

Step 8
In a bowl place the orangelo (chironja) and lemon juice, gently beat the ingredients while adding the oil, until it is mixed well, forming a vinaigrette. Preserve.  

Step 9
In the same bowl where the vinaigrette is, place the pigeon peas, papaya, onion, and chopped leaves.  

Step 10
Combine the ingredients, taste before adjusting the salt and pepper to taste. Preserve.  

Roasted chard :


  • 4 large chard leaves, 1 tsp oil (sunflower or grapeseed)
  • 1 tablespoons lemon juice
  • 4 pinches of salt
  • 4 pinches of black pepper 


Step 1
On a flat plate, place the chard and mix it gently with the oil, salt, pepper, and lemon juice.  

Step 2
In a frying pan, griddle or grill over high heat, cook the chard until it softens but without overcooking it. Preserve on a paper towel on a plate. 

To Serve

Step 1
Cut lamb ribs into sections, following the middle of each bone as a guide. 

Step 2
In a flat plate or bowl, place two tablespoons of the pigeon peas and celery salad, a portion of the lamb, and finish with the roasted chard around the lamb or wherever you like.

Step 3
You can finish with more lemon juice.  


Fincas Al Sol de Hoy 

Agricultor Don Luis  

Frutos del Guacabo  

Solidarity Committee
Special Collaboration
Solidarity Partners

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