Shisanyama-style lamb riblets with cornbread and slaw

• 600 g 1 x pack Woolworths free-range shisanyama-style lamb riblets 
• 240 g 1 x Woolworths Mexican-style cornbread kit 
• 140 g butter or olive oil, melted and cooled  
• 3 large free-range eggs  
• 420 g 1 x can cream-style sweetcorn  
• 300 g 1x pack Woolworths rainbow slaw  
• 125 g 1 x tub Woolworths Italian-inspired basil pesto 

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 cornbread, preheat the oven to 180°C, then grease and line a loaf tin with baking paper.
4. Place the melted and cooled butter or oil into a bowl and add the eggs one at a time  while whisking vigorously.
5. Add the sweetcorn and spice mix from the cornbead kit and stir until combined.
6. Fold in the cornbread mixture from the kit, taking care not to overmix the batter.
7. Pour the batter into prepared tin and bake for 40–45 minutes, or until a cake tester comes out clean.
8. Remove from the oven and cool for 15 minutes on a wire rack.
9. Mix the slaw and basil pesto and serve alongside the lamb riblets and cornbread.

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.