Marinate

Cup of Yum
1. Rub the ribs with the sea salt and the herbs. In a small bowl, put the olive oil, mustard and lemon zest, and mix well with a spoon.Pour this mixture over the ribs, cover refrigerator for about one hour.You can marinate them for up to 4-5 hours.

Before cooking

1. Allow the ribs to reach room temperature before cooking. Place them on a wire rack over a baking sheet to drain most of the marinade(or gently remove it with a paper towel.

Broiler method

1. Preheat the broiler. Lightly oil the oven rack and place it in the highest position. Place a tray under it, to catch the cooking liquids and do not dirty the oven.Sprinkle the ribs with freshly ground pepper on both sides and put them on the rack under the broiler.Broil for about 4-5 minutes on each side or until golden brown and cooked to your liking.Preheat the oven to 200° C on the resistances,Brush a large baking sheet (or two) with olive oil. Arrange the lamb ribs in a single layer. Roast in the oven for about 20 - 25 minutes, until they are golden brown.

Charcoal grill method

1. Calculate about 15-20 minutes of cooking depending on the thickness of the ribs.You can brush your grill with a little bit of lemon and olive oil (optional).Grill on one side for about 5 minutes. The ribs will start to "melt" and the fat will be dripping off.When the ribs are browned and easily come off the grill, turn them over and cook for 5 minutes. Grill for another 5-10 minutes, turning them regularly. This way you ensure even cooking, avoiding unwanted, unpleasant "charring".

Gass grill method

1. Calculate about 20-25 minutes of cooking depending on the thickness of the ribs.Preheat the grill for 10 minutes and grease it with a little oil.Grill initially for about 7-8 minutes. Grill for another 5-10 minutes, turning them regularly.

Serving

1. Arrange on a platter, and serve lemon wedges, toasted pita bread, salad and tzatziki sauce.