Sticky Moroccan lamb riblets

Expect your friends to drop in far more often for one of your famous summertime sizzler braais after tasting this winning recipe. Enjoy!

Having a braai this weekend? You have to try these sticky Moroccan lamb riblets. Lamb a little too rich for your pocket? No problem. This delicious recipe can also be used for chicken or pork.

Serve with assorted salads for a main meal, as finger snacks when you have friends over or as a yummy starter.

*Makess 4 – 6 starter portions


  • 16 – 20 lamb riblets
  • 1 cup All Gold Hot & Spicy Tomato Sauce
  • ½ cup All Gold BBQ Sauce
  • 2 tbsp harissa or chermoula spice
  • ¼ cup lemon juice
  • ½ cup honey
  • 2 tsp finely chopped fresh mint
  • Salt and coarse black pepper


  1. Mix all ingredients together in a large bowl.
  2. Add the riblets to the sauce and rub the sauce all over the meat. Cover and allow to marinate for at least 3 hours.
  3. Preheat oven to 220°C, or prepare the braai.
  4. Place the prepared ribs onto a baking tray or straight onto the braai grid.
  5. Roast in the oven or on the braai for about 20 – 25 minutes, basting continuously.

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