Cover the bottom of a shallow tray with aluminum foil. Put the lamb ribs on top, with the fatty part facing up.
Mix the mustard with the honey, stir well and smear the resulting marinade over the meat. Stir the breadcrumbs with the salt and pepper.
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.