Lemon, Honey & Rosemary Lamb Ribs
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Lemon, Honey & Rosemary Lamb Ribs

(6 ratings - rate this recipe)
Set aside the knives and forks, these marinated ribs are finger licking good.
<b>Prep:</b> 10 mins Prep: 10 mins
<b>Cook:</b> 15 mins Cook: 15 mins
Serves 4 Serves 4
Good source of iron Good source of iron
Low Sodium Low Sodium
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  • 800g-1kg Quality Mark lamb ribs


  • ¼ cup oil
  • 2 tablespoons lemon juice
  • 3 cloves garlic, crushed
  • 1 ½ tablespoons tomato paste
  • 2 sticks fresh rosemary leaves, roughly chopped
  • ¼ cup fresh thyme leaves, chopped
  • ½ cup fresh mint leaves, chopped
  • 1 tablespoon honey
  • 1 teaspoon paprika
  • Zest of 2 lemons
  • Pinch of chilli flakes 

To serve

  • Chopped fresh parsley
  • Sesame seeds



Mix all the marinade ingredients in a small bowl to combine. Place the lamb ribs in a resealable bag or plastic container and add the marinade, mixing well to coat then cover. Leave to marinate for at least an hour or overnight in the fridge.

Remove the ribs from the fridge at least 30 minutes before cooking and season. Preheat a barbecue grill or frying pan to a medium-high heat. Add the ribs and cook until browned and crunchy on all sides – around 15-20 minutes. If you have single ribs they will only take about 10-15 minutes.

To serve

Arrange on a platter and sprinkle with fresh parsley and sesame seeds.
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving
Serving size: 152g

Energy kJ (kcal) 1119 (267)
Protein (g) 27.7
Fat (g) 16.3
Saturated (g)
Carbohydrate (g) 2.5
Sugars (g)
Sodium (mg) 133
Iron (mg) 2.6
Zinc (mg) 5.1
Vitamin B12 (ug) 1.6
Vitamin D (ug) Trace
Selenium (ug) 5.6

A messy dish, but a fun, protein-rich option when you have a crowd to entertain.
  • Ribs are sold two ways, as separate ribs or joined together. If joined together cut them into two, three or four rib pieces. The bigger the pieces the longer they will take to cook.
  • Because ribs are mainly bone, they will take longer to cook than you may think. However if the pan or grill is too hot, the marinade will burn before they are cooked through so don’t have it on the highest heat.
  • As a guide, serve four ribs per person for a main meal.
  • To reduce the sodium content of this dish, opt for a salt reduced tomato paste. 
  • The meat on ribs is close to the bone which means it’s full of flavour.

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Comments & Reviews

There are: 6 reviews, with an average rating of 4.0 out of 5
Posted by Ian 2020-04-20 20:56:51
Looks delicious!!!
Posted by Alana 2017-03-09 23:32:33
Interesting marinate,the lamb is in the fridge waiting to be cooked.No tomato paste as I forgot to add it.
Thanks for the recipe.
Posted by Maria 2017-03-06 06:17:23
Thanks for the feedback Trent :)
Posted by Beef + Lamb NZ 2016-11-08 11:03:15
In place of tomato paste, chilli flakes and paprika I used a tablespoon of Le Phare Du Cap Bon Harissa Paste.... should have used double but thats my taste. Great recipe which I'll try again with a better/similar lamb cut.
Posted by Trent 2016-11-07 22:03:09
A delicious and easy recipe.
Posted by Tasleem 2016-02-28 11:25:23
I was loose with the recipe (no tomato paste here either) and it turned out so great. Next time I will make sure to marinade overnight. But I just pasted on the marinade and whacked it in the oven and it was still delicious.
Posted by raro 2016-02-16 19:28:24
One of the best I have tried...mind I did not use the tomato paste...
Posted by Raewyn 2015-02-15 16:33:15
Looks yummy will try this
Posted by Stu Brown 2014-08-18 13:38:55




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