Lamb Ribs with Mustard
- lamb ribs - 1 piece with 7 - 8 ribs
- honey - 2 tablespoons
- dijon mustard - 4 tablespoons
- breadcrumbs - 4/5 cup (200 g)
- black pepper
Cover the bottom of a shallow tray with aluminum foil. Put the lamb ribs on top, with the fatty part facing up.
Distribute the seasoned breadcrumbs over the lamb meat - try to make a thin crust. Bake the ribs in a preheated 428°F (220 °C) oven about 20-25 min.
Take them out, leave for at least 10 min., then cut into servings. Serve with a garnish of sauteed or fresh vegetables.