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Lamb Ribs with Honey and Wine

Lamb Ribs with Honey and Wine

  • Prep

    10 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 20 m
ELINOAR

ELINOAR

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

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Nutrition

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  • 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

Directions

  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.
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Reviews

JOIJOI
95

JOIJOI

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 and marinated 1 hour before baking. Added potato halves w/skin on 45 min. before finished. Delicious!

DINNER123
69

DINNER123

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 of honey and have used bottled lemon juice in a pinch.

Nicoshan
47

Nicoshan

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 flavor. I served it over Jasmine rice with roasted vegetables.

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