Lamb Ribs in White Wine Sauce
I often make lamb ribs in white wine sauce when I crave something truly hearty but without too much hassle. It's a recipe that works well for a special meal or when you have guests, but it doesn't require complicated techniques. I've noticed that the marinade with wine, honey, and plenty of spices really makes a difference in tenderness, and the potato side dish holds its own against any other sophisticated accompaniment.
Quick Info
Total Time: approx. 3 hours (including marinating)
Preparation Time: 20 minutes
Cooking Time: 1 hour – 1 hour and 30 minutes (depends on the oven and thickness of the ribs)
Servings: 4
Difficulty: medium
Recipe Type: main course, suitable for lunch or dinner
Ingredients
For the ribs:
2 pieces of lamb ribs (cut or whole, as preferred)
2 teaspoons herbes de Provence
1 teaspoon dried sage
1 teaspoon sweet paprika
1/2 teaspoon ground white pepper
green peppercorns (to taste)
black peppercorns (to taste)
2 tablespoons honey
2 heads of garlic (or 2 bulbs, depending on size)
500 ml dry white wine
4-5 tablespoons grape seed oil
salt to taste
1 tablespoon cornstarch (for the sauce)
200 ml water (for baking)
For the side dish:
7-8 medium potatoes
1 tablespoon sweet paprika
salt
Preparation Method
1. Rinse the lamb ribs well and pat them dry with kitchen towels until completely dry.
2. In a bowl, mix the herbes de Provence, sage, sweet paprika, white pepper, and salt. Rub the ribs thoroughly with this mixture on all sides.
3. Mix 50 ml of the white wine with two tablespoons of honey. Brush the seasoned ribs with this mixture. Sprinkle green and black peppercorns on top to taste.
4. Cover the dish or place the meat in a bag. Refrigerate everything for 2 hours to marinate.
5. After marinating, remove the ribs and place them in a ceramic dish or a heat-resistant pot. Add the remaining white wine, another 200 ml of water, 4-5 tablespoons of grape seed oil, and the peeled, slightly crushed garlic.
6. Bake in a preheated oven at 180°C for 30 minutes. During this time, do not cover the dish.
7. Meanwhile, peel the potatoes and boil them in salted water. Cook until they are half done (about 10-15 minutes, depending on their size).
8. Drain the potatoes, let them cool for a few minutes, then sprinkle with a tablespoon of sweet paprika and salt, and mix gently.
9. After the 30 minutes in the oven, remove the dish and place the potatoes around the ribs. Cover the dish with aluminum foil.
10. Return to the oven and bake for another 30-45 minutes or until the potatoes are tender and the ribs are soft. If the liquid reduces too much, add a bit of white wine mixed with water.
11. Remove the foil in the last 10-15 minutes to allow everything to brown nicely. If you prefer a crispier crust, you can leave it under the grill for a few minutes at the end.
12. Once everything is ready, transfer the ribs and potatoes to a platter. In the remaining dish, add a tablespoon of cornstarch dissolved in a little cold water. Place the dish on the stove or back in the oven for a few minutes, stirring until the sauce thickens. Finally, strain the sauce if you want it smoother and degrease it if it’s too fatty.
13. Serve the lamb ribs on the platter, alongside the potatoes and the white wine sauce.
Why I Make This Recipe Often
This recipe is practical, especially when I want something impressive without spending too much time at the stove. The lamb turns out tender and flavorful, and the potato side absorbs all the delicious sauce. It can also be made a day in advance up to the baking stage, then I just heat it up and finish the sauce. The ingredients are easy to find, and there’s no need for complicated techniques.
Tips and Variations
Tips
If you have time, you can let the meat marinate overnight for more flavor.
The garlic doesn't need to be finely chopped, just crushed and placed in the dish for flavor.
If you want a thicker sauce, add cornstarch gradually.
At the end, if the sauce has too much fat, you can remove it with a spoon.
Substitutions
If you don't have grape seed oil, you can use neutral-flavored sunflower oil.
Herbes de Provence can be replaced with a mix of rosemary, thyme, and oregano.
Honey can be substituted with agave syrup or maple syrup, but the taste will be slightly different.
Potatoes can be swapped for sweet potatoes or even carrots.
Variations
You can add a few slices of carrot to the dish for extra flavor.
If you want a fresher note, add a little lemon juice to the sauce at the end.
For a crunchier texture with the potatoes, cut them smaller and leave them uncovered longer towards the end.
Serving Ideas
They pair well with a green salad with vinegar and oil.
You can also serve with cold pickles or a simple side of green beans.
The white wine sauce also goes well with fresh bread for spreading.
Frequently Asked Questions
What can I use if I don't have lamb ribs?
You can also use ram ribs or even lamb leg cut into pieces. Cooking time may vary.
Can I marinate the ribs for more than 2 hours?
Yes, I actually recommend marinating them overnight if time allows, for added flavor.
What kind of white wine should I use?
An ideal choice is a dry white wine, such as Fetească Regală or Sauvignon Blanc. It shouldn't be sweet, or the sauce will turn out too sweet.
Can I omit the honey from the recipe?
Yes, but the final taste will be less rounded. You can replace it with a bit of brown sugar if you don't have honey.
Do I really need cornstarch for the sauce?
No, but cornstarch helps thicken the sauce. If you don't use it, the sauce will be thinner.
Nutritional Values
The values below are estimates, calculated per serving:
Calories: 700-800 kcal
Protein: 35-40 g
Fat: 35-40 g
Carbohydrates: 40-50 g
Calories depend a lot on the fat content of the meat and how much sauce is consumed. The potatoes add carbohydrates, and the honey adds a bit of sugar. The recipe isn't very dietetic, but it's suitable for occasional main meals.
Storage and Reheating
Lamb meat and potatoes can be stored in the refrigerator for up to 2 days in a covered container. When reheating, I recommend using the oven, not the microwave, to prevent the meat from drying out. The sauce can be stored separately and added to the meat when reheating. The recipe doesn't freeze well, especially the potatoes, which change texture. It's better to cook just enough to eat within one or two days.
Ingredients: 2 pieces of lamb ribs 2 tsp herbs de Provence 1 tsp sage 1 tsp sweet paprika 1/2 tsp ground white pepper green peppercorns black peppercorns 2 tbsp honey 2 heads of garlic 500 ml white wine 4-5 tbsp grape seed oil salt 1 tablespoon cornstarch Side dish: 7-8 potatoes 1 tablespoon sweet paprika salt
