Main Meals
Lamb ribbetjies with coconut, chilli and lime and smoky mustard potato salad
4 - 6
Easy
20 minutes, plus 30 minutes’ marinating time
45 minutes
These make a perfect alternative to a rack of lamb ribs. Marinate them overnight if you can and cook a little longer than usual to ensure the fat is rendered. They can also be roasted in the oven.
Ingredients
Method
- 600 g Woolworths free-range lamb ribbetjies (approximately)
- 6 Woolworths Apache potatoes, boiled, cooled and halved For the marinade, mix:
- 1/2 cup coconut cream
- 1 red chilli, chopped
- 1 t ginger, minced
- 1/4 cup lime juice
- 1 t lime zest
- 1 t Woolworths miso paste For the dressing, mix:
- 1 garlic clove, minced
- 1 t Dijon mustard
- 1/4 cup olive oil
- 3 T lemon juice
- 3 T dill, chopped
- 1 t Woolworths hickory liquid smoke extract
- salt, to taste
Method
Ingredients
1. Toss the lamb ribbetjies in the marinade. Marinate for 30 minutes or cook immediately.
2. Place the ribbetjies in a hinged braai grid and cook over medium coals, turning occasionally until cooked.
3. To make the potato salad, mix the dressing with the potatoes. Serve with the ribbetjies.
Photography: Jan Ras
Production: Abigail Donnelly
Food assistant: Bianca Strydom
Comments