Honey Wine Lamb Ribs
Lamb ribs are not the most common dinner time meal in North America. Available in your local butcher shop, or even at the big brand stores, please ask about getting Lamb Ribs; the flavor of lamb on these bigger bones is well worth the conversation at the meat counter. With only 70 minutes of cooking time, this recipe will wow your family and friends!
Red wines work nicely with the sweetness of this dish. You can pair the ribs with an AOC Bordeaux Supérieur Château Couronneau, a beautiful red around $15, or a Berry Bros & Rudd, Rioja, Crianza, Crianza, Rioja, 2014. This amazing bottle scored 91 in several wine reviews and will only set you back $20. These honey wine lamb ribs will have you buying wine weekly!
Learn how to pair wine food here!
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This amazing bottle scored 91 in several wine reviews and will only set you back $20.
- 3 1/2 pounds lamb ribs
- 2 onions, chopped
- 2 teaspoons minced garlic
- 3 teaspoons honey
- 1 teaspoon ground black pepper
- 1/4 cup soy sauce
- 1 cup dry white wine
- 3 teaspoons olive oil
- 1 teaspoon salt
- 1/4 cup fresh lemon juice
- 1 teaspoon ground cinnamon
To Marinate: Place lamb in a 9×13 inch baking dish or large sealable bag.
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 the lamb.
Cover and refrigerate to marinate at least 1 hour. Several hours will only intensify the flavor.
Preheat oven to 400 degrees F (200 degrees C).
Bake in the preheated oven for 70 minutes or until cooked through.
Check with a meat thermometer if necessary.