Chop the lamb into portions, carefully slicing through the connective tissue between the ribs.
Season the meat with salt and white pepper and brush well with olive oil. Cover the meat with a film, put in a cool place for 2 hours.
In the meantime, prepare a mixture of spices, resins, all in a coffee grinder or grinding in a mortar and sifting through a fine sieve.
Preheat the grill or light the coals to the maximum - they should burn out well and be covered with white ash.
Lightly pat the lamb dry with paper towels. Grate each piece with the spice mixture and fry on the grill or on the grill for 2-5 minutes. on each side, depending on the desired degree of roasting.
Put the finished meat in a bowl, sprinkle with pomegranate seeds and thinly chopped onion. Let stand 5 min. and serve with pita bread.