The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Sep. 2, 2009
This super easy recipe yeilds the most mouthwatering results! Consider using sweet vidalia onions, they go nicely with the soy sauce and honey flavors. If you want to impress some dinner guests with something a little fancier than usual, this entree is your answer.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 26, 2009
My 5 and 8 year old have never had lamb and LOVED this! No left overs... they were begging for more the next night.
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Cooking Level: Intermediate

Home Town: Centerville, Ohio, USA
Living In: Fort Hood, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Apr. 20, 2009
this is the best for lamb, my kids even like it! I marinade for two days.... it's a nice sweet and salty flavour.
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Cooking Level: Expert

Living In: Camrose, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Apr. 17, 2009
Total hit for our Easter dinner! I continued to get compliments throughout the week from our guests! My only suggestion is to line the pan with tinfoil. With such high heat and long cooking time, my pan was ruined...had to toss it!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Mar. 31, 2009
A delicious recipe! I will probably add only half the lemon juice next time but I will definitely return to this one.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.52 star rating.
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Reviewed: Jan. 5, 2009
I wasn't really impressed. The onion didn't cook entirely so it was too strong, and the rest of the marinade wasn't flavorful enough.
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Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 15, 2008
Wonderful! We slowly BBQ the ribs over hardwood, which eliminates the fat. The marinade is simmered to reduce and basted on during the last 15 min of cooking.
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Cooking Level: Expert

Home Town: Allegan, Michigan, USA
Living In: Yellville, Arkansas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Sep. 20, 2008
The flavor of the marinade is phenomenal. However, the cut of meat was way too fatty. I basically cooked lamb flavored fat. I think this recipe would be wonderful with thick cut boneless pork chops instead. Like I said the flavor was awesome but the meat that I purchased was pure fat.
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Photo by Stasia

Cooking Level: Intermediate

Home Town: Sonora, California, USA
Living In: Modesto, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: 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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 19, 2008
This is great. Who cares if ribs aren't the best cut of lamb? It's all about flavor and this recipe has it.
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Cooking Level: Intermediate

Living In: Rifle, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 17, 2007
Beauty! I'll make this one again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Sep. 23, 2007
I've made this a few times, usually without lemon and I add a little vinegar and it turns out great every time.
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Cooking Level: Intermediate

Home Town: Newcastle, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: 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.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.52 star rating.
Reviewed: Mar. 21, 2006
We accidentally bought the wrong cut of meat (we live in France and what I wanted got lost in translation!), so the lamb chops were a little bit tough. Not bad, though. I'm eager to try it with ribs instead. I'm not really sure why honey is listed in the recipe title, though - we could hardly taste it. Nonetheless, it's a keeper.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 4, 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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Cooking Level: Intermediate

Home Town: Carmel, Indiana, USA
Living In: Anniston, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Dec. 4, 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!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 31, 2005
Amazingly delicate and wonderful!!
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The reviewer gave this recipe 0 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 18, 2004
This was not to my taste nor to my Husbands. Will not be making it again.
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Cooking Level: Expert

Home Town: Montreal, Quebec, Canada
Living In: Chateauguay, Quebec, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: May 9, 2004
I try this using 2 lbs. Lamb Forquarter chops and I used 2 dashes of lemon pepper instead of Black pepper. It was absolutely delicious and worth making many times.
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The reviewer gave this recipe 0 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 14, 2004
I did not like this dish at all, I will not be using this recipe again.
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