Middle Eastern and European cuisines have been combined to create this recipe for lamb ribs. Best when accompanied by hot, cooked rice and steaming vegetables.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr 10 mins |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs 20 mins |
| Servings: | 6 |
Ingredients
- 3 ½ pounds lamb ribs
- 2 onions, chopped
- 1 cup dry white wine
- ¼ cup soy sauce
- ¼ cup fresh lemon juice
- 1 tablespoon honey
- 1 tablespoon olive oil
- 2 teaspoons minced garlic
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Instructions
- Place lamb ribs in a 9×13-inch baking dish.
- Combine onions, white wine, soy sauce, lemon juice, honey, olive oil, garlic, cinnamon, salt, and pepper in a medium bowl. Mix well, then pour mixture all over lamb. Cover the dish with plastic wrap and marinate in the refrigerator for 1 hour.
- Preheat the oven to 400 degrees F (200 degrees C).
- Remove the plastic wrap and roast lamb in the preheated oven until browned and tender, about 1 hour 10 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (55 degrees C) for medium doneness.
Nutrition Facts
| Calories | 508 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 112 mg |
| Dietary Fiber | 1 g |
| Protein | 26 g |
| Saturated Fat | 15 g |
| Sodium | 1077 mg |
| Sugars | 6 g |
| Fat | 37 g |
| Unsaturated Fat | 0 g |
Reviews
I loved it!
First time cooking lamb ribs my husband loved them. Thank you.
Made this yesterday, and it was lovely. Only change made is I used a very dry homemade fruitwine – Apricot. I had half the lamb called for but the used the full amount of marinade. I was a little concerned about the cinnamon, but it balanced the richness of the lamb wonderfully. Will be saving this recipe!
My family and I also didn’t enjoy the flavor of this. Maybe take out the cinnamon. That was just to over powering.
The recipe was very good. No changes made. I used an aluminum disposable pan based upon another review, minimal cleanup. I’d use this marinade and cooking process again with lamb chops or another type of meat. It was flavorful especially with the caramelized onions.
Marinated longer than they called for, still found it to be flavorless. Very plain. Do not reccomend.
Excellent recipe. Very tasty! Easy to make! I marinated mine for a little longer and substituted sherry for the whit wine
Very good – it came out better than expected. We used port wine as we had some leftover. The only thing is, as others pointed out, this is a very fatty cut of meat (we bought at supermarket to try something new) so it was very messy but delicious trying to avoid all the fat while eating. We threw in some veggies about 1/2 and 3/4 of the way through. Oh we also baked for 85 min and meat (the little there was) fell off the bone.
This recipe is amazingly delicious. I followed the recipe exactly for Christmas dinner. Everyone loved it. I even had people asking for the recipe. Highly recommend.
This was delicious, without an alterations!
Teriyaki sauce and wine for a marinade simplifies recipe considerably. Add onions and chunked sweet potatoes to pan while in oven for a great one dish meal. Yum.
Made as is. The smell was delicious. The taste was fantastic. Just like something out of a high class restaurant. My mom was not a big fan, because she could not much taste the lamb, because the spices were strong. But I loved it and the kids ate it too.
Happened to marinate for three days, turned out pretty good.
Excellent! I halved the recipe as that was the amount of ribs I had. Used one onion, put in blender with the liquids, than add the spices. I don’t think it matters if you use red or white wine (or beer, or cider), any alcohol would do.. Put into “Ziplock” bag to marinate. Baked, covered in shallow dish for one hour (350F). Poured the liquid into small pan and thickened with flour, pure back over ribs. Served with corn on the cob and asparagus.
Came out really well. Used 1lb of riblets (separated) and half the measure of ingredients. Very moist with crunchy outer layer. Cooked for 1 hr at 400F
Yummy recipe! This has an eastern Indian flavor.
This turned out really good even though I didn’t use the wine. It was even good as a left over! The crunchy onions were fantastic!
This was spectacular. Can’t believe my local Walmart is selling lamb breast (AKA lamb ribs). Very inexpensive but has to be cooked right. Only ingredient adjustment was to halve the cinnamon. Cooked it a wee bit differently. The fat must be rendered well from the cut so here’s what worked really well for me. Marinate for 2 hours in marinade (put marinade through blender for a few secs). Baked for 2 1/2 hours 325F in tightly foiled dish. Removed ribs and placed in foil lined baking tray. Separated fat from marinade (there’s a lot of it) and spooned marinade over fat-side-up ribs. Baked for 400F until top darkened and crusted–maybe 20 minutes. Came out superb for $9 pair of rib racks. My picture post is the one with a mess of ribs on a light blue cutting board with green beans. Will definitely cook again.
I modified a bit. Brown sugar instead of honey. Longer time in our oven and thickened the sauce. The kids finished it to the last piece and asking for more. Next time, we will get double the amount of the ribs. Fantastic and easy to prepare!
This recipe was very good and I will try it again on a different type of meat. Lamb ribs a very greasy. I didn’t have white wine so I used red and I think I used a little too little cinnamon as one other person suggested cutting back. Definitely will try again, maybe with beef short ribs?
I followed the recipe exactly as stated. The meat was tender and very flavorful. Everyone loved it. This recipe is a keeper.