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California Lamb Ribs Recipe with Honey-Balsamic Glaze

Serving Size: 6

California Lamb Ribs

Preparation

Arrange racks in a large pot, and add water to cover. Cover pot and cook over low heat for 1-1/2 hours. Drain; pat dry and set aside.

In a small bowl, whisk together 1/3 cup vinegar and olive oil; brush racks on all sides. Season racks with salt and rub all over with garlic and rosemary. Cover tightly, and allow to stand in refrigerator at least 6 hours.

To Grill

Arrange lamb racks on hot grill and cook 30 to 35 minutes, turning occasionally. Meanwhile, combine remaining vinegar with honey in a small bowl and mix well. Brush generously onto all sides of racks and continue grilling until the sauce forms a sticky coating, about 4 minutes per side. Transfer to a serving platter. Cut racks between bones and serve.

To Roast

To roast, arrange lamb on a rack in a shallow roasting pan. Cook at 325°F about 1-1/2 hours. Baste all over with honey-vinegar mixture, and continue to cook for 20 minutes longer, basting frequently with the honey-vinegar mixture.

Ingredients

  • 3 pounds single racks of California lamb
  • Water
  • 2/3 cup balsamic vinegar, divided
  • 6 tablespoons olive oil
  • Salt, to taste
  • 1 1/2 tablespoons chopped garlic
  • 1 1/2 tablespoons chopped fresh rosemary
  • 2 tablespoons honey

Category
Entrees
Tags
balsamic, grilled, honey, ribs