Thursday, May 7, 2015

Recipe of the Week: Lamb Riblets with Honey and Wine

Okay, so this is not the exact recipe I had at Honu Seafood and Pizza in Maui for my birthday, but they are a great example of this underused portion of the lamb.  

These ribs are so tender that the meat simply falls right off the bone. Delicious!!  The dipping sauce is optional, but I think dill is key to a good lamb dish.


Lamb Riblets with Honey and Wine and a Creamy Dill Dipping Sauce


2 1/2 pounds lamb ribs
1 1/4 onion, minced
1 1/4 teaspoon minced garlic
2 teaspoons honey
2 teaspoon olive oil
2 tablespoons soy sauce
2/3 cup dry white wine
Salt and Pepper to taste
2 tablespoons fresh lemon juice
3/4 teaspoon ground cinnamon

Dill Sauce
1/2 cup plain, Greek yogurt
1/2 cup mayonnaise
1/2 tablespoon dill
1/2 tablespoon fresh mint, chopped fine
1 clove garlic, grated
1-2 teaspoons lemon zest
1/2 tablespoon fresh lemon juice
Salt and Pepper to taste


To marinate:  Place lamb in a 9 x 13 baking dish (or I like to use a Ziploc bag).  In a small bowl combine the onion, garlic, honey, oil, soy sauce, wine, salt and pepper, lemon juice and cinnamon.  Mix well and pour mixture over the lamb.  Cover and refrigerate to marinate for at least 1 hour but preferably over-night.

Preheat oven to 400 degrees F

Bake lamb in a preheated oven for 70 minutes or until cooked through (you might cover with foil for the first 45 minutes and then let the lamb brown without the foil on top).

For sauce: In a medium bowl combine yogurt, mayonnaise and sour cream.  Mix together. Add dill, mint, garlic, lemon zest and lemon juice.  Taste and add salt and pepper, if needed.

Photo courtesy of me (taken at Honu Seafood and Pizza)
Recipe found on-line at