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Lamb Riblets on Cheesy Samp

Mouthwatering riblets with a South African favourite

  • Serves 4


  • Riblets:
  • 750g Lamb riblets
  • Salt and freshly ground black pepper
  • 30ml (2 tablespoons) olive oil
  • 45ml (3 tablespoons) HOLBROOKS WORCESTER SAUCE
  • 30ml (2 tablespoons) MRS BALLS JALEPENO CHUTNEY
  • 5ml (1 teaspoon) paprika
  • 30ml (2 tablespoons) chopped Italian flat-leaf parsley
  • Cheesy Samp:
  • 1 litre (4 cups) water
  • 15ml (1 tablespoon) BENNY CHICKEN SEASONING
  • 50g (½ cup) grated cheddar cheese
  • 50g butter or margarine
  • fresh coriander, chopped
  • To Serve:
    2 cans (410g) ALL GOLD BRAAI RELISH


  1. Preheat oven to 200°C. Arrange the ribs in a baking dish or roasting pan, season with salt and pepper.
  2. Mix all remaining ingredients together and use to coat the ribs completely. Roast in the oven for 45 minutes.
  3. For the Cheesy Samp: bring water to a boil, add ACE QUICK COOK SAMP. Cook for 20 minutes, until all the water, is absorbed. Remove from the heat, drain remaining water. Add BENNY CHICKEN SEASONING, stir in cheese and butter, toss together lightly.
  4. In a small saucepan heat ALL GOLD BRAAI RELISH, season with a teaspoon of BENNY CHICKEN SEASONING.
  5. Serve the riblets over cheesy samp, accompany with the braai relish.
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