Discover the Flavors of San Francisco’s Nopa
San Francisco’s Nopa restaurant is renowned for its Mediterranean-inspired cuisine, and one dish that stands out is their mouth-watering lamb riblets. These succulent treats are infused with the bold flavors of harissa, a North African chile and spice paste, and are sure to become your new favorite.
The Perfect Cut of Meat
To replicate this dish, you’ll need to special order Denver ribs, also known as riblets, from your butcher. These consist of seven to eight ribs cut from the lamb breast and belly. Be sure to ask for the whole rack and plan ahead, as this will take some time.
Harissa: The Key to Heat
Harissa is a crucial ingredient in this recipe, adding a nice dose of heat to the lamb. You can make your own harissa or find it in a jar or tube at most gourmet markets.
A Recipe Fit for a Crowd
This lamb riblets recipe yields 20 to 25 pieces, making it perfect for a gathering or party. With a difficulty level of easy and a total cooking time of 4 hours (plus 12 to 24 hours for marinating), you’ll be able to impress your guests with minimal effort.
Marinating and Braising
To begin, heat a small dry frying pan over medium heat and toast a blend of spices, including peppercorns, cumin, coriander, fennel, and chile flakes. Combine the ground spices with salt and rub them onto the lamb riblets, making sure to coat them completely. Refrigerate the riblets for 12 to 24 hours to allow the flavors to meld.
Next, heat your oven to 325°F and combine the lamb riblets with chicken broth, thyme, and garlic in a Dutch oven or large pot. Cover and braise the lamb until it’s tender and easily pulls off the bones, about 2 to 3 hours.
Grilling and Glazing
Once the lamb is cooked, remove it from the braising liquid and strain the liquid. Cut the lamb into individual bones and grill them in batches until they caramelize, about 2 minutes per side. Combine harissa, butter, lime juice, and the reserved braising liquid in a pot and bring to a boil. Reduce the heat and simmer until the sauce has thickened enough to glaze the meat, about 5 to 8 minutes. Pour the glaze over the lamb and sprinkle with mint and cilantro.
Beverage Pairing
To complement the bold flavors of the lamb, try pairing it with a Paris Goulart Malbec-Cabernet Sauvignon Reserva from Argentina. The grassy notes of the Cabernet will work perfectly with the herbal flavors of the lamb, while the spice of the Malbec will add depth to the pairing.
Get Ready to Wow Your Guests
With this recipe, you’ll be able to impress your friends and family with a dish that’s both exotic and delicious. So go ahead, give it a try, and experience the flavors of San Francisco’s Nopa in the comfort of your own home.
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