Lamb ribbetjies with coconut, chilli and lime and smoky mustard potato salad

By Abigail Donnelly

Serves 4 - 6

Difficulty Easy

Prep Time 20 minutes, plus 30 minutes’ marinating time

Cooking Time 45 minutes

Ingredients

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

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.

Find more braai recipes here.

Photography: Jan Ras
Production: Abigail Donnelly
Food assistant: Bianca Strydom

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