"Colorado cuisine is a conglomeration of many cultures," Chef Kevin Clarke of the Colorado Mountain College Culinary Institute told aspiring cooks at the Keystone Culinary Festival. "Hawaiian flavors enhance the flavors of Colorado lamb perfectly."
While you may not think of Colorado as the capital of international flavors and cuisines, the state and the chefs that come here are on the brink of a foodie revolution -- sparking a new type of cooking unique to the mountains. A combination of the natural benefits like the altitude, 300+ days of sunshine a year, and fresh air as well as that cultural conglomeration make the food from the mountains irresistible.
Clarke was inspired by these friendly flavors in creating this recipe for Hawaiian style lamb ribs below. Check out the recipes for Breckenridge Bass with chimichurri, Cider cured pork
tenderloin, and Hawaiian style lamb ribs here.
Hawaiian Style Lamb Ribs Yield: 4 portions of 12 oz. Prep time: 20 minutes (plus one hour to marinate) Cooking time: 1 hour Recommended sides: Seaweed salad (available at Asian grocery stores readymade). Or buy the Hawaiian/Japanese dried Hijiki seaweed and make your own. Use the mehijiki style which comes from the leaves of the plant. A Carolina style- vinegar based cole slaw works well too.
What you'll need: