California Lamb Ribs with Honey-Balsamic Glaze
This recipe includes instructions for both grilling and oven roasting these succulent lamb ribs with a honey-balsamic glaze.
4 to 6 pounds California lamb ribs
1 1/4 cups balsamic vinegar (red) - divided use
3/4 cup olive oil
Salt, as needed
3 tablespoons chopped garlic
3 tablespoons chopped, fresh rosemary
1/4 cup honey
- Braise ribs in water for about 1 1/2 hours; drain and pat dry. Whisk together 3/4-cup vinegar and olive oil; brush over all sides of ribs. Season with salt. Rub both sides of ribs with garlic and rosemary. Cover tightly; marinate in the refrigerator at least 6 hours or up to 24. Thoroughly mix remaining 1/2 cup vinegar with honey; reserve.
- Prepare barbecue (medium heat). Arrange ribs on rack and grill until tender and cooked through, turning occasionally; about 30 to 35 minutes. Brush each side generously with reserved honey mixture. Continue grilling until ribs are heated through and sauce forms sticky coating, about 4 minutes per side. Transfer to platter. Cut slabs between bones and serve.
- To cook in the oven, arrange ribs on a rack in a shallow roasting pan. Roast at 325°F (160°C) until meat is just tender, about 1 1/2 hours. To finish, frequently baste with reserved honey mixture until meat is very tender, about 20 minutes.
Makes 6 to 8 servings.
Recipe and photograph provided courtesy of the California Sheep Commission.