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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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Stasia

	Cooking Level: Expert Home Town: Sonora, California, USA Living In: Modesto, California, USA
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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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Nicoshan


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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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Sharpshooter

	Cooking Level: Intermediate Home Town: State College, Pennsylvania, USA Living In: Rifle, Colorado, USA
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Reviewed: Oct. 17, 2007

Beauty! I'll make this one again!

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dondon


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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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FieldGreens

	Cooking Level: Intermediate Home Town: Newcastle, California, USA
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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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Reviewer:

Josh I.


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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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amy7252


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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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LOldis

	Cooking Level: Intermediate Home Town: Carmel, Indiana, USA Living In: Ozark, Alabama, USA
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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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JOIJOI


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Reviewed: Jul. 31, 2005

Amazingly delicate and wonderful!!

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TIADRAGON


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Reviewed: Aug. 18, 2004

This was not to my taste nor to my Husbands. Will not be making it again.

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diane-tony

	Cooking Level: Expert Home Town: Montreal, Quebec, Canada Living In: Chateauguay, Quebec, Canada
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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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LAURAWOMBAT


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Reviewed: Feb. 14, 2004

I did not like this dish at all, I will not be using this recipe again.

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AIMSMOM


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Reviewed: 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.

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TSTANKUN


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Reviewed: 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.

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Reviewer:

DINNER123


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