Sticky lamb chops with honey and rosemary

How’s that for a delicious spring dinner? Made with tender Australian lamb and marinated in a sweet (but salty) honey rosemary frosting, these gooey ribs are sure to be a crowd-pleaser! Serve with a salad of fresh green beans for the ultimate pairing.


2 700 g racks of lamb short ribs (also called breasts)

1 heaped tablespoon of smoked paprika

1 rounded tablespoon of Dijon

½ tablespoon of balsamic vinegar

1 tablespoon of chopped rosemary leaves

¼ cup of honey


  1. Place the racks of lamb in a non-reactive container. Mix the smoked paprika, mustard, vinegar and rosemary together to make a paste. Brush the grates abundantly, covering all sides. Cover and marinate in the refrigerator for 3 hours.
  2. Preheat the oven to 170 ° C. Place racks in a large roasting pan, cover tightly with foil and bake for 2 hours or until very tender.
  3. Increase the oven temperature to 225ºC. Using a large, heavy knife, cut the squares into individual ribs. Brush generously with honey and season with salt and pepper. Place the ribs on a large baking sheet lined with parchment paper. Cook 5 minutes or until dark and sticky.


This recipe is best paired with spring vegetables, such as green beans. To make the green bean salad: season the green beans with olive oil and vinegar and season with salt and pepper.

For more recipes, cooking tips and information, visit Lamb Australia and Australian Good Meat.

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