Spiced Lamb Riblets (overnight)

By stancec44

San Francisco’s Nopa is the ultimate neighborhood restaurant. Though the eatery’s known for its burger, the menu has a distinctly Mediterranean influence. The more sophisticated dishes, such as these lamb riblets, are major crowd-pleasers.

Ingredients

• 1 teaspoon black peppercorns
• 2 teaspoons dried cumin seed
• 2 teaspoons dried coriander seed
• 2 teaspoons dried fennel seed
• 1 teaspoon red chile flakes
• 2 tablespoons kosher salt
• 2 1/2 pounds Denver lamb ribs (about 2 racks)
• 1 quart low-sodium chicken broth or homemade chicken broth
• 1/2 bunch fresh thyme
• 2 medium garlic heads, skin-on, slightly smashed
• 2 tablespoons Harissa
• 1 1/2 tablespoons unsalted butter
• 1 1/2 tablespoons fresh lime juice
• 1/3 cup plus 1 tablespoon reserved braising liquid
• 1 tablespoon coarsely chopped fresh mint leaves
• 1 tablespoon coarsely chopped fresh cilantro

Preparation

Step 1

Heat a small, dry frying pan over medium heat. Add peppercorns, cumin, coriander, fennel, and chile flakes, and toast, swirling the pan occasionally, until fragrant, about 3 minutes. Remove from heat and finely grind. Combine ground spices with salt and rub on riblets to completely coat them.
Place riblets in a large resealable plastic bag and add any leftover rub; close the bag and refrigerate for 12 to 24 hours. Remove riblets from the refrigerator and heat oven to 325°F.
Combine broth, thyme, garlic, and riblets in a Dutch oven or a large, heavy-bottomed pot with a tightfitting lid and bring to a boil over high heat. Cover and braise in heated oven until meat is very tender and easily pulls off the bones, about 2 to 3 hours. Alternatively, cook on the stovetop over low heat. Check periodically that the liquid is just barely simmering and is not at a boil, adjusting heat as necessary. Remove riblets from braising liquid, strain braising liquid, and cool both meat and strained liquid; reserve.
Heat a grill pan over high heat. Cut lamb riblets into individual bones; working in batches, place meat side down on the heated pan, and turn when meat begins to caramelize, about 2 minutes. Remove to a large bowl and repeat.
Combine harissa, butter, lime juice, and braising liquid in the pot used to braise the lamb, and bring to a boil over high heat. Reduce to medium-low heat and simmer until sauce is reduced enough to look like it will glaze meat, about 5 to 8 minutes. Pour over riblets, sprinkle with mint and cilantro, and season with salt and pepper as necessary. Serve immediately.