Honey and Balsamic Glazed Lamb Riblets

The most delicious sticky, crispy glazed lamb riblets. This cut of lamb is seriously underrated and SO good! The combo of honey, balsamic and fresh herbs really takes the flavours of grass fed lamb to the next level. Whip these out for your next BBQ to impress your guests, or as a mid-week treat - honestly, we could eat a batch of these just to ourselves.

Prep Time

10 mins plus marinating time

Cook Time

1 hour+


Serves 2+

Honey and Balsamic Glazed Lamb Riblets


  • 2 packs of Cannings Grass Fed Lamb Riblets
  • ¼ cup runny local honey
  • ¼ cup balsamic vinegar
  • ½ cup of olive oil
  • 3 sticks of rosemary
  • 1 small handful of mint leaves
  • 4 cloves of garlic
  • 4 tbsp olive oil
  • One big pinch of salt (or add to taste)
  • 2 brown onions


  1. Roughly crush and chop garlic, plus rosemary and mint. Add to a bowl with honey, olive oil, salt and balsamic vinegar and mix to combine.
  2. Add riblets into a container or the bag they came in and coat well with marinade. Leave to marinate in the fridge overnight or for at least two hours.
  3. When the ribs are finished marinating, preheat your oven to 170C. Roughly chop the onions and lay out across the bottom of a roasting tray lined with baking paper. Lay the ribs out on top of the onions, with plenty of space between each rib.
  4. Bake for an hour or until meat is tender, turning once halfway through cooking.
  5. If the meat is looking crispy enough for you, you can serve as is - otherwise pop the oven up to 200C and cook for a further 10+ minutes. Keep a very close eye on them during this process to ensure they don’t burn!
  6. Serve with a salad of chopped cucumber, avocado, butter lettuce, mint and olive oil and enjoy!


  • Jess
    Sep 21, 2022 at 09:42

    Hi Stephen,

    I haven’t tested this but I think Rice Malt Syrup might be a good substitute for someone who has a fructose intolerance! It’s got a similar consistency to honey and is often recommended as an alternative to honey for those following FODMAP diets, etc.

    I think Maple syrup should also work well, but you may need to reduce it with the balsamic vinegar on the stove so it’s a little thicker before you combine with the other ingredients.

    If you do try either of these swaps I’d love to hear how you go!

    - Jess
    (Cannings HQ)


  • Stephen Green
    Sep 21, 2022 at 09:26

    Can you suggest an alternative to honey……maple syrup perhaps? My wife can’t have honey due to fructose intolerance.


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