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

These make a perfect alternative to a rack of lamb ribs.


  • 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


  • Toss the lamb ribbetjies in the marinade. Marinate for 30 minutes or cook immediately.
  • Place the ribbetjies in a hinged braai grid and cook over medium coals, turning occasionally until cooked.
  • To make the potato salad, mix the dressing with the potatoes. Serve with the ribbetjies.

Recipe source: