Reviewed: May 15, 2013

LOVE it! My favorite farm just put their lamb riblets on special, so we tried it with this recipe, and they were just amazing. Def go for the sutainably raised, all-natural lamb for this one -- the flavor is unbeatable

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Reviewer:

jojoruns

Reviewed: Apr. 24, 2013

Delicious marinade for a poor cut of meat. The combination of flavors with the addition of cinnamon made an interesting, sweet, chunky glaze to top the finished ribs. It was really good and I will make it again using lamb shanks. I went heavy on the garlic and was not shy with the cinnamon.I was out of lemon so used orange juice. This marinade recipe with minor variations is a real winner.

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Reviewer:

Nina Thompson

Reviewed: Apr. 8, 2013

This recipe is great! We enjoyed. Be sure to check the oven so it does not overcook.

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Reviewer:

Love2Cook

Reviewed: Oct. 14, 2012

Really good. Cheap and easy. I let the ribs marinate all night, and the meat falls right of the bone. I make this all the time, now. Love it.

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Reviewer:

poor_college_student

Reviewed: Oct. 8, 2012

This was amazing! Thank you for sharing.

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Reviewer:

Rebecca Friedman

Cooking Level: Professional

Home Town: Oneonta, New York, USA

Living In: Asheville, North Carolina, USA

Reviewed: Sep. 24, 2012

My husband and I LOVED these ribs. I too had bought some lamb ribs from a local farmer and was wondering how to cook them when I stumbled upon this recipe. I marinated the ribs for about 7 hours and it was worth it...these came out perfect. I did make a few modifications - 1. I trimmed some of the fat before marinating, 2. I did not use cinnamon (personal preference) and 3. I covered them with foil and cooked at 275 for 90 minutes (only had 1.75 lbs) and browned them under a low broiler for 15 minutes more. Thank you for sharing!

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Reviewer:

Michelle

Cooking Level: Expert

Home Town: Springfield, Missouri, USA

Living In: Houston, Texas, USA

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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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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23 users found this review helpful