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.
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)
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)
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)