Honey and Wine Marinated Lamb Ribs

    (100)
    2 hours 20 minutes

    Here's an interesting combination of Middle Eastern and European flavours for seasoning lamb ribs. Best if served with steamed vegetables and hot cooked rice.


    130 people made this

    Ingredients
    Serves: 6 

    • 1 1/2 kg lamb ribs
    • 2 onions, chopped
    • 2 teaspoons minced garlic
    • 3 teaspoons honey
    • 3 teaspoons olive oil
    • 1/4 cup (65ml) soy sauce
    • 1 cup (250ml) dry white wine
    • 1 teaspoon ground black pepper
    • 1 teaspoon salt
    • 1/4 cup (65ml) fresh lemon juice
    • 1 teaspoon ground cinnamon

    Directions
    Preparation:10min  ›  Cook:1hour10min  ›  Extra time:1hour marinating  ›  Ready in:2hours20min 

    1. To Marinate: Place lamb in a 20x30cm 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 degrees C.
    3. Bake in the preheated oven for 70 minutes or until cooked through.

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    Reviews and Ratings
    Global Ratings:
    (100)

    Reviews in English (74)

    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 USA and Canada)

    by
    74

    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 USA and 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 USA and Canada)

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