Lamb Ribs with Honey and Wine

Lamb Ribs with Honey and Wine

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"Combination of Middle Eastern and European dishes. Best if served with steamed vegetables and hot cooked rice."
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Ingredients

1 h 20 m servings 510 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 510 kcal
  • 25%
  • Fat:
  • 37 g
  • 57%
  • Carbs:
  • 10.4g
  • 3%
  • Protein:
  • 25.8 g
  • 52%
  • Cholesterol:
  • 112 mg
  • 37%
  • Sodium:
  • 1077 mg
  • 43%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. To Marinate: Place lamb in a 9x13 inch baking dish. In a small bowl combine the onions, garlic, honey, oil, soy sauce, wine, pepper, salt, lemon juice and cinnamon. Mix well and pour mixture all over lamb. Cover and refrigerate to marinate for 1 hour.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Bake in the preheated oven for 70 minutes or until cooked through.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

60
  1. 78 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 r...

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 ...

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 o...

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 flav...

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 wh...

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, ...

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 "lam...

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!!!

This is great. Who cares if ribs aren't the best cut of lamb? It's all about flavor and this recipe has it.

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...