Grilled Lamb Riblets with Mediterranean seasoning and wine suggestions for a tantalizing meal
Catch a vibe with this turbocharged lamb riblets recipe, inspired by San Francisco's legendary eatery Nopa. These mouthwatering Mediterranean-style riblets are drizzled with a spicy harissa glaze that will have you droolin' for more! Get ready to impress your pals with this little piece of heaven.
Nopa, the ultimate neighborhood joint, is known far and wide for its culinary masterpieces. Although it's popular for the crowd-pleasing burger, its more elevated dishes, such as these succulent lamb riblets, are total game changers.
What you'll need: Buy Denver ribs, also known as riblets, that are cut from the lamb breast and belly. They come in packages of 7 to 8, and you'll need to special-order them from your butcher, so don't forget to plan ahead. Make sure they keep those babies together; ask for the whole slab instead of separate ribs.
Harissa, a hot North African chile and spice paste, will amp up your flavors with its fiery goodness. You can whip up your own or hit the gourmet markets for a pre-made jar or tube.
This lip-smackin' recipe was showcased in both our "Modern Potluck" story and our "Bar Snacks" photo gallery.
- Yield: 20-25 riblets
- Difficulty: A breeze
- Prep Time: 30 mins
- Cook Time: 4 hrs, plus 12 to 24 hrs for marinating
Ingredients (16)
- 1 tsp peppercorns
- 2 tsp cumin seed
- 2 tsp coriander seed
- 2 tsp fennel seed
- 1 tsp red chile flakes
- 2 tbsp kosher salt
- 2.5 lbs Denver lamb ribs (2 racks)
- 1 qt low-sodium chicken broth or homemade chicken broth
- 1/2 bunch thyme
- 2 garlic heads, skin-on, slightly smashed
- 2 tbsp Harissa
- 1.5 tbsp unsalted butter
- 1.5 tbsp fresh lime juice
- 1/3 cup + 1 tbsp reserved braising liquid
- 1 tbsp fresh mint leaves, chopped
- 1 tbsp fresh cilantro, chopped
Instructions
- Heat a pan over medium heat. Crush peppercorns, cumin, coriander, fennel, and chile flakes in the pan. Toast the spices, 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 coat.
- Put riblets in a bag, add any leftover rub, seal, and refrigerate for 12-24 hours. Remove riblets from fridge and heat oven to 325°F.
- Combine broth, thyme, garlic, and riblets in a Dutch oven or a large pot with a tight-fitting lid and bring to a boil over high heat. Cover and braise in heated oven until the meat is very tender and easily comes off the bones, about 2-3 hours. Alternatively, cook on the stovetop over low heat. Check periodically that the liquid is just barely simmering and is not at a boil; adjust heat as necessary. Remove riblets from braising liquid, strain, and cool.
- Heat a grill pan over high heat. Cut lamb riblets into individual bones; working in batches, cook on the heated pan, turning when the meat starts to caramelize, about 2 minutes. Remove to a bowl and repeat.
- Combine harissa, butter, lime juice, and reserved 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 the sauce thickens, about 5-8 minutes. Pour sauce over riblets, sprinkle with mint and cilantro, and season as needed. Serve immediately.
Booze pairing: Paris Goulart Malbec-Cabernet Sauvignon Reserva, Argentina. This Cabernet combo from Mendoza adds a hint of grassiness to the dish, balancing well with the herbal flavor of the lamb. Plus, the added spice in the wine makes for a winning blend.
The spice blend for the lamb riblets includes peppercorns, cumin seed, coriander seed, fennel seed, red chile flakes, and kosher salt, inspired by San Francisco's eatery Nopa. These Mediterranean-style riblets are cooked in low-sodium chicken broth, and later the cooking liquid Reserved is used to make a spicy harissa sauce for drizzling. To impress your friends, follow the detailed instructions provided and enjoy the result with a glass of Paris Goulart Malbec-Cabernet Sauvignon Reserva, which complements the herbal flavor of the lamb and balances its spicy notes.
