Spiced Lamb Ribs with Yogurt and Tomato Butter

Prep Pat lamb ribs dry. Whisk sweet paprika, smoked paprika, cumin, 0.5 tsp sumac, oregano, garlic powder, cayenne, 1 tsp salt, and pepper in a bowl. Rub spice mix all over the ribs, pressing into the meat. Rest at room temperature 15 minutes. Finely dice onion. Mince 3 garlic cloves for the sauce and 1 for the yogurt. Dice tomatoes. Pick parsley leaves. Preheat oven to 325F.

Roast Brush ribs with 1 tbsp olive oil and lay on a foil-lined sheet pan. Roast 30 minutes until the meat softens and the spice rub forms a deep mahogany crust.

Build 1 While ribs roast, melt 3 tbsp butter in a small saucepan over medium 90 seconds until foaming. Add diced onion and cook 3 minutes until soft. Stir in sauce garlic, tomato paste, tomatoes, and remaining 0.5 tsp salt 60 seconds. Reduce to low and simmer 8 minutes until the tomato sauce turns deep red and the butter browns at the edges.

Build 2 Whisk Greek yogurt with yogurt garlic and a pinch of salt in a small bowl.

Sear Switch oven to broil on high. Brush ribs generously with tomato-butter sauce, return to the top rack, and broil 4 minutes until the glaze caramelizes and the edges char.

Build 3 Warm flatbread directly over a gas flame or in a dry pan for 30 seconds per side until pliable. Scatter sesame seeds across the surface.

Plate Lay flatbread on a plate. Carve ribs into individual bones and arrange across the bread. Spoon remaining tomato-butter glaze over the meat, drizzle yogurt across in zigzags, scatter pickled jalapenos and parsley, dust with remaining 0.5 tsp sumac, and serve while sizzling.