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

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

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  • 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.


  • 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

Cooking Instructions

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

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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