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