Recipe by ELINOAR
"Combination of Middle Eastern and European dishes. Best if served with steamed vegetables and hot cooked rice."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
3 1/2 pounds
dry white wine
ground black pepper
fresh lemon juice
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!
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!
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.
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.
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).
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.
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.
This is great. Who cares if ribs aren't the best cut of lamb? It's all about flavor and this recipe has it.
* Percent Daily Values are based on a 2,000 calorie diet.
Lamb Ribs with Honey and Wine
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 333
Check out time-saving recipes, because any night’s a good night to grill.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how easy it is to make 5-star ribs in the oven.
See how to make a lamb dish that’s similar to pork belly or spare ribs.
Chili sauce, sesame oil, and root beer make sweet, spicy, succulent ribs.