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This recipe includes instructions for both
grilling and oven roasting these succulent lamb ribs with honey-balsamic
glaze.
California Lamb Ribs
with Honey-Balsamic Glaze
- 4 to 6 pounds California lamb ribs
- Water
- 1 1/4 cups balsamic vinegar (red), divided
- 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 main dish servings.
Recipe and photograph provided courtesy
of the California Sheep Commission.
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