Reviewed: Jan. 29, 2012

This is a tough sell for the family. It didn't get a good reception. Lamb Ribs are enormously greasy and the meat was "gamey" for a lack of better words.

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Reviewer:

jmiles

Reviewed: Sep. 9, 2011

This is a WOW! recipe. Outrageous flavor! I used a raspberry-honey wine from a South Dakota winery (Prairie Berry) and marinated the ribs overnight. I dried the ribs and browned them on one side, flipped them, added back the marinade and finished in the oven. Use ALL the onions called for and cut them in large dice. They caramelize in the marinade and make heavenly little tidbits that go perfectly with the rich, succulent ribs. I skimmed the fat and served the pan sauce with the ribs. Excellent.

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Reviewer:

hazelnut

Cooking Level: Professional

Reviewed: Mar. 22, 2011

So tasty. I reduced the cooking time by half. I was afraid the meat would get dry if cooked longer. It came out as a medium-well, full of flavor, and not dry.

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3 users found this review helpful

Reviewer:

rginnj

Reviewed: Feb. 7, 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).

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10 users found this review helpful

Reviewer:

Lisa Rae

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Reviewed: Dec. 26, 2010

My boyfriend made this for me the other night, and it was fantastic. He used lamb shoulder and loin because it looked better in the store. He also used zinfandel instead of dry white wine, but this was an accident. Even with the inadvertent change, the results were delicious.

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4 users found this review helpful

Reviewer:

ALLYSONJANE

Cooking Level: Intermediate

Home Town: Groveland, Massachusetts, USA

Living In: Haverhill, Massachusetts, USA

Reviewed: Dec. 12, 2010

Marinated for about 2.5 hours and baked for about 2 hours (until could pull meat off bones). Very flavorful!

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Reviewer:

rcbdavis

Reviewed: Oct. 26, 2010

followed this recipe as stated & turned out delicious :) easy to make.

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Reviewer:

Cooking Level: Intermediate

Reviewed: Oct. 20, 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!

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1 user found this review helpful