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Rosemary Lamb Ribs Recipe
|Lamb ribs||4 Pound|
|Dried rosemary||1 Teaspoon|
|Ground black pepper||1⁄2 Teaspoon|
|Catsup||1 1⁄2 Cup (24 tbs)|
|Garlic||3 Clove (15 gm), minced|
|Onion||1 Small, minced|
|Grape jelly||3⁄4 Cup (12 tbs), heated with 2 tablespoons water|
|Worcestershire sauce||1 Teaspoon|
|Red wine vinegar||1 Tablespoon|
|Dried rosemary||2 Tablespoon|
Serving size: Complete recipe
Calories 4968 Calories from Fat 2234
% Daily Value*
Total Fat 249 g382.5%
Saturated Fat 89.6 g447.8%
Trans Fat 0 g
Cholesterol 1597.6 mg
Sodium 6587.4 mg274.5%
Total Carbohydrates 185 g61.8%
Dietary Fiber 19.1 g76.2%
Sugars 141.3 g
Protein 485 g970.3%
Vitamin A 89.4% Vitamin C 151.4%
Calcium 58.6% Iron 75.8%
*Based on a 2000 Calorie diet
Combine rosemary marinade ingredients.
Pour marinade into 2 large resealable plastic bags.
Divide ribs between the 2 bags and seal.
Turn bags several times to coat meat.
Refrigerate and marinate for 3 to 4 hours, turning occasionally.
Drain the meat and reserve marinade.
Sprinkle rosemary into the water in the drip pan.
Replace grill surface.
Grill ribs over medium-high heat, turning as needed.
Ribs should be crisp on the outside and cooked on the inside.
Brush with marinade as you turn ribs.
Remove ribs from grill and serve hot.
Good with eggplant relish (recipe follows) and a Greek salad.