What’s for dinner? Riblets and cheesy samp

In the mood for something hearty, nutritious and effortless to prepare? Well, nothing beats the comforting taste of perfectly good samp with sticky lamb riblets.

Serves 4

You’ll need: For the riblets: 750g lamb riblets; salt and freshly ground black pepper; 30ml olive oil; 45ml Holbrooks Worcestershire Sauce; 30ml Mrs. Balls Jalapeno Chutney; 5ml paprika; 30ml chopped Italian flat-leaf parsley.

For the cheesy samp – 1-litre water; 2 cups Ace Quick Cook Samp; 15ml Benny Chicken Seasoning; 50g grated cheddar cheese; 50g butter or margarine; fresh coriander, chopped.

To serve: 2 cans (410g) All Gold Braai Relish.

How to: 

Preheat oven to 200°C. Arrange the ribs in a baking dish or roasting pan, season with salt and pepper.

Mix all remaining ingredients together and use to coat the ribs completely. Roast in the oven for 45 minutes.

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 the remaining water. Add Benny Chicken Seasoning, stir in cheese, butter and coriander, toss together lightly. 

In a small saucepan heat All Gold Braai Relish, season with a teaspoon of Benny Chicken Seasoning.

Serve the riblets over cheesy samp, accompany with the braai relish.

*Recipe and image by

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