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Starters & Light meals

Shisanyama-style lamb riblets with potato wedges and onion rings

By
26 August 2005
4
Easy
15 minutes
25 minutes

Three ingredients, 25 minutes. Lamb riblets, potato wedges and onion rings are all you need for the ultimate braai party! In fact, these shisanyama-style lamb riblets and ready-to-cook sides are so easy to make, you’ll even be able to throw this dish together for a weeknight meal on a warm summer’s evening.

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Ingredients

Method
  • 600 g 1 x pack Woolworths free-range shisanyama-style lamb riblets 
  • 750 g 1 x bag Woolworths frozen potato wedges  
  • 500 g 1 x bag Woolworths frozen battered onion rings  

Method

Ingredients

1. Place the riblets on a braai grid over medium coals.
2. Braai, turning and basting frequently, until golden and slightly charred.
3. To make the potato wedges and onion rings, preheat the oven to 200°C. Place the frozen potatoes and onion rings on a baking sheet in a single layer.
4. Bake for 25 minutes, or until golden brown.
5. Serve with a dipping sauce of your choice.

Find more braai recipes here.

Photography and videography: Saadiqah Assure
Recipes: Marcelle van Rooyen
Food assistant: Bianca Jones

Our Free Range Shisanyama Style Lamb Riblets are seasoned with our special blend of herbs and spices.
Marcelle van Rooeyn

Recipe by: Marcelle van Rooeyn

Marcelle van Rooyen is a Stellenbosch-born, Cape Town-based food stylist and producer with a background in classical cheffing from Silwood. She’s worked on everything from cookbooks and commercials to TV shows like The Taste Master SA and Ultimate Braai Master. Her style is all about thoughtful detail, beautiful food, and big flavour. With local roots and global experience, she brings creativity and calm to every shoot.

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