Cup of Yum
1. Preheat the oven to 350°F/ 180°C. Line a baking sheet with parchment paper.

Prepare the lamb ribs:

1. Dry the separated ribs thoroughly with paper towels and place them on the prepared baking sheet.2 lbs lamb ribs

Make the glaze:

1. 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
2. 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:

1. Glaze the ribs: Brush them with about ½ of the glaze on both sides. Arrange them on the tray in a single layer.
2. 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.
3. 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.
4. Rest the meat for about 10 minutes, then serve immediately.