Lamb Ribs with Honey and Wine Recipe -
Lamb Ribs with Honey and Wine Recipe

Lamb Ribs with Honey and Wine

Recipe by  

"Combination of Middle Eastern and European dishes. Best if served with steamed vegetables and hot cooked rice."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    1 hr 10 mins

    1 hr 20 mins


  1. To Marinate: Place lamb in a 9x13 inch baking dish. In a small bowl combine the onions, garlic, honey, oil, soy sauce, wine, pepper, salt, lemon juice and cinnamon. Mix well and pour mixture all over lamb. Cover and refrigerate to marinate for 1 hour.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Bake in the preheated oven for 70 minutes or until cooked through.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Dec 04, 2005

I modified this recipe. I used half a red onion instead of 2 and used 1/4 cup Parrot Bay Coconut Rum instead of wine. I put all the ingredients in a food processor to make a chutney consistency and marinated 1 hour before baking. Added potato halves w/skin on 45 min. before finished. Delicious!

Most Helpful Critical Review
Oct 21, 2010

Sorry to say I did not like the flavour of this much at all. I only added a little over a half teaspoon of cinnamon 1 large onion and I don't think my white wine was very dry. I still prefer ribs done in the slow cooker as it was a bit chewy for my taste. And the general flavour of the mix was just not to my liking. Too bad too I was really looking forward to this and I made a ton!

Nov 19, 2001

This is by far the best way to prepare lamb ribs/chops. I have made this recipe several times and it is perfect each time. I try to marinade it overnight if I can. I use brown sugar instead of honey and have used bottled lemon juice in a pinch.

May 14, 2008

This was delicious! Although lamb breast isn't the best cut, braising the meat rendered out nearly all of the fat, and made the remaining meat extremely tender. The marinade had a wonderful flavor. I served it over Jasmine rice with roasted vegetables.

Feb 11, 2011

For those of us who commit to a farmer to buy an ENTIRE animal in order to have organic, grass-fed meat, recipes like this are SUPER IMPORTANT. I end up with cuts of meat that I have no idea what to do with, and am always looking for ideas on how to prepare odd cuts as well as offal (heart, kidneys, liver, etc).

Dec 26, 2003

My only problem was that the recipe was too sweet-- I'd reduce the honey by about half, and take out the cinnamon entirely (it smells nice, but tastes overpowering). I also only used one onion, because two is a lot! Apart from that, the meat was very tender and had an interesting combination of flavors.

Nov 23, 2006

This tasted good, but lamb ribs are a really bad cut of meat. There is sooooo much fat. The ones pictured above are not the yummy little french cut ones, I can tell you that. They come from "lamb breast." Don't go looking for them, trust me on this. I would use lamb chops, or a boneless leg of lamb, butterflied. The TASTE is yummy. excellent served over rice pilaf. I would recommend trying this recipe -- with a different cut of meat.

Jan 04, 2006

This was an EXCELLENT recipe and I have to admit at first I had my doubts! It was excellent, and the ribs were juicy and tender! I will definitely be making this one again!!!


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  • Calories
  • 510 kcal
  • 25%
  • Carbohydrates
  • 10.4 g
  • 3%
  • Cholesterol
  • 112 mg
  • 37%
  • Fat
  • 37 g
  • 57%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 25.8 g
  • 52%
  • Sodium
  • 1077 mg
  • 43%

* Percent Daily Values are based on a 2,000 calorie diet.

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