Spiced Lamb Riblets Recipe

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.

Beverage pairing: Paris Goulart Malbec-Cabernet Sauvignon Reserva , Argentina. Cabernet has a grassiness that works perfectly with the herbal flavor of lamb. But these ribs are coated so thoroughly in aromatic spices that a wine with a little spice can add some nuance to the pairing, hence this Cabernet-Malbec blend from the Mendoza region of Argentina.

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