Lamb ribs with honey and wine

    Lamb ribs with honey and wine

    (94)
    10saves
    2hr20min


    84 people made this

    About this recipe: Combination of Middle Eastern and European flavours. Best if served with steamed vegetables and rice.

    Ingredients
    Serves: 6 

    • 1.5kg lamb ribs
    • 2 onions, chopped
    • 2 tsp minced garlic
    • 1 tbsp honey
    • 1 tbsp olive oil
    • 4 tbsp soy sauce
    • 250ml dry white wine
    • 1 tsp ground black pepper
    • 1 tsp salt
    • 4 tbsp fresh lemon juice
    • 1 teaspoon ground cinnamon

    Method
    Prep:10min  ›  Cook:1hr10min  ›  Extra time:1hr  ›  Ready in:2hr20min 

    1. To marinate: Place lamb in a 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 200 C / Gas mark 6.
    3. Bake in the preheated oven for 70 minutes or until cooked through.
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    Reviews & ratings
    Average global rating:
    (94)

    Reviews in English (88)

    by
    107

    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!  -  04 Dec 2005  (Review from Allrecipes US | Canada)

    by
    73

    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.  -  19 Nov 2001  (Review from Allrecipes US | Canada)

    by
    49

    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.  -  14 May 2008  (Review from Allrecipes US | Canada)

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