• Preheat the oven to 350°F/ 180°C. Line a baking sheet with parchment paper.

Prepare the lamb ribs:

• Dry the separated ribs thoroughly with paper towels and place them on the prepared baking sheet.

  2 lbs lamb ribs

Make the glaze:

• Mix honey, brown sugar, lemon juice, sweet paprika, smoked paprika, oregano, grated garlic cloves, red chili flakes, mustard, and olive oil.

  1 ½ tablespoons honey + 3 teaspoons brown sugar + 2 tablespoons lemon juice + 3 garlic cloves + 2 teaspoons oregano + ¾ teaspoon sweet paprika + ¾ teaspoon smoked paprika + ¼ teaspoon red chili flakes + 1 ½ teaspoon mustard + 2 tablespoons olive oil
• Taste and adjust to your liking. I often add about ½ to 1 extra tablespoon of lemon juice.

  1 ½ teaspoons fine sea salt + ¾ teaspoon ground black pepper

Roast the lamb ribs:

• Glaze the ribs: Brush them with about ½ of the glaze on both sides. Arrange them on the tray in a single layer.
• Bake the lamb ribs for 20-25 minutes. Flip them, brush them again with some of the remaining glaze, and bake them for another 10-15 minutes, basting them every 5 minutes or so.
• Increase the oven temperature during the last 5 minutes of roasting to allow the lamb ribs to caramelize slightly on both sides. Keep an eye on them so that they don’t get too dark.
• Rest the meat for about 10 minutes, then serve immediately.