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My review
Lamb Ribs with Honey and Wine
ELINOAR
"Combination of Middle Eastern and European dishes. Best if served with steamed vegetables and hot cooked rice."
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Ingredients
2 h 20 m servings 507 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Ready In
- Place lamb in a 9x13-inch baking dish.
- Combine onions, white wine, soy sauce, lemon juice, honey, olive oil, garlic, cinnamon, salt, and pepper in a small bowl. Mix well and pour mixture all over lamb. Cover with plastic wrap and marinate in the refrigerator for 1 hour.
- Preheat oven to 400 degrees F (200 degrees C).
- Roast lamb in the preheated oven until browned and tender, about 1 hour 10 minutes.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 507 calories; 36.8 g fat; 10.2 g carbohydrates; 25.8 g protein; 112 mg cholesterol; 1077 mg sodium. Full nutrition
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Reviews
Read all reviews 7696 Ratings
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Most helpful positive review
12/4/2005
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 ...
Most helpful critical review
10/20/2010
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 r...
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12/4/2005
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 ...
11/19/2001
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 o...
5/14/2008
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 flav...
2/7/2011
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 wh...
9/5/2003
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, ...
11/23/2006
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 "lam...
1/4/2006
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!!!
1/19/2008
This is great. Who cares if ribs aren't the best cut of lamb? It's all about flavor and this recipe has it.
4/17/2009
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...