Spiced Lamb Riblets Recipe

• 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

1. Heat a small, dry frying pan over medium heat.
2. Add peppercorns, cumin, coriander, fennel, and chile flakes, and toast, swirling the pan occasionally, until fragrant, about 3 minutes.
3. Remove from heat and finely grind.
4. Combine ground spices with salt and rub on riblets to completely coat them.
5. Place riblets in a large resealable plastic bag and add any leftover rub; close the bag and refrigerate for 12 to 24 hours.
6. Remove riblets from the refrigerator and heat oven to 325 degrees F.
7. 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.
8. Cover and braise in heated oven until meat is very tender and easily pulls off the bones, about 2 to 3 hours.
9. Alternatively, cook on the stovetop over low heat.
10. Check periodically that the liquid is just barely simmering and is not at a boil, adjusting heat as necessary.
11. Remove riblets from braising liquid, strain braising liquid, and cool both meat and strained liquid; reserve.
12. Heat a grill pan over high heat.
13. 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.
14. Remove to a large bowl and repeat.
15. Combine harissa, butter, lime juice, and braising liquid in the pot used to braise the lamb, and bring to a boil over high heat.
16. Reduce to medium-low heat and simmer until sauce is reduced enough to look like it will glaze meat, about 5 to 8 minutes.
17. Pour over riblets, sprinkle with mint and cilantro, and season with salt and pepper as necessary.
18. Serve immediately.

black peppercorns, cumin, red chile flakes, kosher salt, lamb ribs, chicken broth, thyme, garlic, unsalted butter, lime juice, liquid, mint leaves, fresh cilantro

Taken from www.chowhound.com/recipes/spiced-lamb-riblets-10841 (may not work)