Lamb ribs in honey and rosemary sauce

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Lamb ribs in honey and rosemary sauce
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Lamb ribs in honey and rosemary sauce

Recipe by Bernie Torras
0.0 from 0 votes
Course: PrincipalCuisine: MediterraneanDifficulty: Easy
Rations

2

rations
Preparation time

30

minutes
Cooking time

40

minutes
Calories

758

kcal/ration
Resting time

0

minutes
Cooling time

0

minutes
Total time

1

hour 

10

minutes

Immerse yourself in the aromatic universe of lamb ribs with rosemary and honey, a dish that awakens the senses and conquers the palate. Ideal for meat lovers, this low-difficulty recipe promises a culinary experience to remember, perfect to be enjoyed on any occasion, be it an intimate feast or a casual get-together with loved ones.

With (relatively) little time you can transform simple ingredients into a second course that is pure edible poetry. The sweet and herbaceous combination of honey and fresh rosemary melds into a marinade that embraces each rib, infusing them with a richness of flavor that dances in unison with our carefully selected melodies. Imagine each bite, caramelized to perfection, accompanied by the climax of a soft ballad, elevating your dining experience to heavenly levels.

So invite your senses to this symphony of flavors and sounds, and let the magic of the kitchen guide you in the creation of these succulent honey and rosemary lamb ribs. Turn on the music, preheat the oven and let the show in your kitchen begin!

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • 8 lamb ribs

  • 1/2 cup white wine

  • salt

  • pepper

  • For the marinade:

  • 100 c.c. oil

  • 3 c.s. honey

  • 0,5 lemon (juice)

  • salt

  • pepper

  • 2 garlic

  • fresh rosemary

Pasos

  • Marinade Preparation
  • Prepare the marinade by crushing the ingredients: oil, honey, lemon juice, salt, pepper, garlic cloves and rosemary until a homogeneous mixture is obtained.
  • Season the ribs with salt and pepper and place them on a baking sheet. Pour the marinade over the ribs making sure they are well covered.
  • Cooking
  • Preheat the oven to 180 °C. Insert the tray with the ribs and bake for 15 minutes.
  • Add half a small glass of white wine to the pan and continue cooking for 20 to 25 minutes more, until the ribs caramelize and turn golden brown.
  • Completion and Service
  • Remove the ribs from the oven and strain the sauce from the pan, reducing it if necessary.
  • Serve the ribs and cover them with the reduced sauce.

Notas

  • One of the keys to making this dish a success is to start with high quality ingredients. Look for lamb ribs that are well trimmed, with a proper distribution of meat and fat; the fat will help keep the meat juicy during cooking and add flavor.
    • >
  • If time permits, it would be beneficial to marinate the ribs in the refrigerator for a few hours or, even better, overnight. This will intensify the flavors and allow the meat to tenderize and absorb the flavors of the honey, lemon and rosemary.
  • If you want to add an extra kick to the sauce, consider adding a teaspoon of Dijon mustard or a little butter at the end of the reduction. This can give the sauce a richer and more complex texture.

Información nutricional (por ración)*

  • Serving Size: 205g
  • Total number of serves: 4
  • Calories: 758kcal
  • Fat: 25.5g
  • Saturated Fat: 4.35g
  • Cholesterol: 69.5mg
  • Sodium: 200.5mg
  • Carbohydrates: 26g
  • Fiber: 63.5g
  • Sugar: 26g
  • Protein: 16.5g
  • Vitamin A: 55IU
  • Vitamin C: 13.5mg
  • Calcium: 11mg
  • Iron: 1mg
If you are looking for 10

Key points of the recipe


  1. Proper preparation of the marinade: Be sure to thoroughly mash all the marinade ingredients so that they are perfectly integrated, which will maximize its flavor and allow the ribs to soak more effectively during grilling.

  2. Baking time and temperature control: Keep the oven at the recommended temperature of 180ºC and monitor the cooking time so that the ribs are browned and caramelized without burning. Also, when adding the wine, check the oven for the additional 20-25 minutes.

  3. Final reduction of the sauce: Once the ribs are removed from the oven, it is essential to strain and reduce the sauce to concentrate the flavors and obtain a denser consistency that complements the texture of the ribs.

Pairing with wine

For the Honey Rosemary Lamb Ribs recipe, we would recommend a red wine with structure and medium to full body to complement the richness and textures of the lamb meat. The choice of a good wine should take into account both the intensity of the meat and the sweet and sour flavors created by the honey and the herbaceous aroma provided by the rosemary.

One option could be a Syrah or Shiraz, which will uncover flavors of forest fruits and spices, which could complement well the flavors of the honey and rosemary marinade. These wines tend to have firm tannins that can hold up well against the richness of the lamb meat.

A Grenache or Grenache, which tends to have red berry notes and a spicy character with a softer acidity, could also be an elegant choice that does not overpower the delicate flavors of honey and rosemary, while still having enough body to pair with the meat.

A Châteauneuf-du-Pape, which is often a Grenache and Syrah-dominated blend, would provide complexity and depth, with enough fruit and spice character to balance the sweetness and robustness of the honey marinade and lamb.

It is best to avoid red wines that are too light or subtle, such as a Pinot Noir, as they may be overshadowed by the intensity of the meat and honey. Likewise, white wines are generally not the best choice for this type of dish, as they do not have the structure or weight to complement the complexity and richness of the recipe.

As for full-bodied red wines, such as Cabernet Sauvignon with high tannin content, they can overshadow the subtle aromas of honey and rosemary, so you may prefer to avoid those that are exceptionally robust or astringent.

In summary, for this dish we are looking for a red wine with sufficient body, balanced levels of fruit and spice and soft to moderate tannins to pair harmoniously with the dish and complement its distinctive honey and rosemary flavors.

Beer pairing

I would recommend a beer that can complement the richness of the lamb, the sweetness of the honey and the herbal notes of the rosemary. A beer that would pair well with this dish would be a Belgian Strong Dark Ale or a Belgian Dubbel. These beers have notes of caramel, dried fruits and spices that can nicely complement the sweetness of honey and the aromatic profile of rosemary. In addition, its medium to full body and presence of alcohol can counteract the richness of the lamb.

In addition, a Bière de Garde or a traditional Bock could be considered, as these also present a balance of flavors that would harmonize with the dish. In any case, it is important to choose a beer that has enough personality to complement the dish without overshadowing its flavors.

It is important to avoid overly bitter or hoppy beers, such as American IPAs, as the bitterness could clash with the sweetness of the honey sauce and overpower the flavor of the lamb meat. I would also avoid light beers such as Pilsner or Lager. They may be too light and not offer a sufficient counterpoint to the intensity of the flavors of the recipe.

 

Careful!

Typical allergens

Good thing it’s allergen-free!

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Picture of Bernie Torras
Bernie Torras
Una vez fui cocinero, y entre fogones aprendí que la cocina no solo se trata de recetas, sino de historias. Con años de experiencia en escuelas de prestigio y más de una quemadura en varios restaurantes, hoy traduzco todo ese sabor a palabras. Porque cocinar es algo más que mezclar ingredientes; es crear momentos y recuerdos para tu mesa, con pasión y precisión, como una buena receta.
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