Lamb Riblets with Honey and Wine

Lamb riblets marinated in a wine honey mixture, then roasted

A quick and simple recipe for an unusual cut of lamb. Lamb riblets are about the size of baby-back pork ribs, and have a similar bone to meat content.

Servings: 6

  • 3 1/2 pounds lamb ribs
  • 2 onions, chopped
  • 2 teaspoons minced garlic
    or (3 cloves garlic, crushed)
  • 3 teaspoons honey
  • 3 teaspoons oil
  • 1/4 cup soy sauce
  • 1 cup dry white wine
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1/4 cup fresh lemon juice
  • 1 teaspoon ground cinnamon
  1. Place lamb in a 9×13 inch baking dish. In a small bowl combine the Marinade. Mix well and pour mixture all over lamb. Cover and refrigerate to marinate for 1 hour.
  2. Preheat oven to 350 degrees F.
  3. Bake in the preheated oven for 70 minutes or until cooked through.

© 2012 Submitted By: ELINOAR

2 thoughts on “Lamb Riblets with Honey and Wine

    1. Hi MaryAnn!

      They are difficult to find, and commodity lamb riblets are usually very fatty. You’ll want to trim them as close as possible to the meat, so as not to have to drain off the grease.

      Of course, our farm raised lamb is so much leaner that you might want to ADD a little oil to the marinade, and the cooking time would be far less than an hour.

      Thanks for your comment, and let us know how it works out!



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