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Lamb Ribs with Honey and Wine

“Combination of Middle Eastern and European dishes. Best if served with steamed vegetables and hot cooked rice.”


2 h 20 m 6 servings 507 cals

3 1/2 pounds lamb ribs

2 onions, chopped

1 cup dry white wine

1/4 cup soy sauce

1/4 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



10 m


1 h 10 m

Ready In

2 h 20 m

Place lamb 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 small bowl. Mix well and pour mixture all over lamb. Cover with plastic wrap and marinate in the refrigerator for 1 hour.

Preheat oven to 400 degrees F (200 degrees C).

Roast lamb in the preheated oven until browned and tender, about 1 hour 10 minutes.



Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


By: Elinoar

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