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Shisanyama-style lamb riblets with potato wedges and onion rings

25 minutes

Braai recipes

Shisanyama-style lamb riblets with cornbread and slaw

1 hour

Shisanyama-style lamb riblets with cornbread and slaw

By Marcelle van Rooyen

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 1 hour

Ingredients

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

Method

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.

Abi’s nori risotto

Ricotta flapjacks

Crispy Szechuan pepper tofu

Peanut and vegetable rice-paper wraps

Tofu and coconut stirfry

Curried butternut soup with crisp coconut shavings

Polenta and blue cheese salad

Green pawpaw and avo salad with a tamarind and lime dressing

Asian marinated short ribs with a peanut dip

Summer broad bean and poached tomato broth

Wafer crostini toasts topped with smooth chive cheese, broad beans and soft-poached eggs

White bean panzanella salad with tomato dressing, caperberries and anchovies

Asian-inspired pickled asparagus tips

Shisanyama-style lamb riblets with potato wedges and onion rings

Shisanyama-style lamb riblets with cornbread and slaw

Shisanyama-style lamb riblets with cornbread and slaw

Ingredients

Method