COCONUT LIMEAND-CHILLI LAMB RIBBETJIES WITH SMOKY MUSTARD POTATO SALAD

“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.”

Serves 4 to 6

EASY

GREAT VALUE

Preparation: 20 minutes, plus 30 minutes’ marinating time Cooking: 45 minutes

Woolworths free-range lamb ribbetjies approximately 600 g Woolworths Apache potatoes 6, boiled, cooled and halved

For the marinade, mix: coconut cream ½ cup red chilli 1, chopped ginger 1 t minced lime juice ¼ cup lime zest 1t

Woolworths miso paste 1t

For the dressing, mix: garlic 1 clove, minced Dijon mustard 1t olive oil ¼ cup lemon juice 3T dill 3 T, chopped Woolworths hickory liquid smoke extract 1t salt, to taste

1 Toss the 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. DAIRY-FREE, WHEAT- AND GLUTEN-FREE

WINE: Woolworths

Black Cherry Merlot

COCONUT LIME-AND-CHILLI LAMB RIBBETJIES WITH SMOKY MUSTARD POTATO SALAD R28 PER SERVING These ribs are chewier than lamb chops, but more flavourful. Serve with baked potatoes and freeze any leftover coconut cream from the marinade. FLAVOUR BURST