Lamb Ribs with Honey and Wine Recipe

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Most Helpful Positive Review

Dec 04, 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!

—JOIJOI

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Most Helpful Critical Review

Oct 21, 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!

—Nicholai

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60 Ratings

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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.

—DINNER123

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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.

—Nicoshan

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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.

—TSTANKUN

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Feb 11, 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).

—Lisa Rae

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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.

—Josh I.

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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.

—Sharpshooter

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Nutrition

Calories
510 kcal
25%

Carbohydrates
10.4 g
3%

Cholesterol
112 mg
37%

Fat
37 g
57%

Fiber
1 g
4%

Protein
25.8 g
52%

Sodium
1077 mg
43%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Lamb Ribs with Honey and Wine

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 510
Calories from Fat: 333

% Daily Value *
Total Fat 37g 57 %
Saturated Fat 15.1g 76 %
Cholesterol 112mg 37 %
Sodium 1077mg 43 %
Potassium 452mg 13 %
Total Carbohydrates 10.4g 3 %
Dietary Fiber 1g 4 %
Protein 25.8g 52 %
Sugars 5.6g
Vitamin A < 1 %
Vitamin C 12 %
Calcium 6 %
Iron 24 %
** Thiamin 12 %
Niacin 102 %
Vitamin B6 14 %
Magnesium 13 %
Folate 15 %

* 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.