Ease of Preparation: Medium.
Yield: 3-4 servings.
½ teaspoon (3ml) ground black pepper
1 teaspoon (5ml) ground cumin
1 teaspoon (5ml) ground coriander
1 teaspoon (5ml) turmeric
1 teaspoon (5ml) allspice
½ teaspoon (3ml) cayenne
½ teaspoon (3ml) nutmeg
¼ teaspoon (2ml) ground cloves
2 teaspoons (10ml) salt
2 lbs. (900g) lamb ribs, cut between each bone
2 tablespoons (30ml) canola oil
1 ½ tablespoons (23ml) unsalted butter, melted
2 tablespoons (30ml) harissa paste
2 garlic cloves, minced
1 tablespoon (15ml) fresh orange juice
Preheat oven to 375 degrees.
Toast all dry spices (except salt) in a small frying pan over medium heat for 4-5 minutes, stirring constantly.
Remove from heat and combine with salt.
Rub spice mix over lamb riblets, and marinate for 30 minutes
In a large cast iron pan, heat oil over medium-high heat.
Place riblets in hot oil, and cook each side for 3 minutes, or until nicely browned.
Meanwhile, combine melted butter with harissa paste, garlic and orange juice.
Remove riblets from hot pan, and place on a baking sheet with parchment paper.
Brush seasoned butter over the riblets, and place baking sheet in the hot oven.
Cook for 15-18 minutes, or until slightly charred.
Remove from oven, and serve hot.