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Coriander-spiced Lamb with Spicy Peanut Sauce and Thai Cucumber Salad

30 Minutes
4 Servings
21 Ingredients

Description

Looking for an easy midweek dinner that’s full of flavour and freshness, and only takes 30 minutes to make? This Coriander-spiced Lamb with Spicy Peanut Sauce and Thai Cucumber Salad recipe ticks all the boxes. Featuring our Simple Truth Natural Lamb Riblets, this dish will nourish your body and treat your taste buds to a feast.  To save time, let your riblets cook in the air fryer while you prepare the Spicy Peanut Sauce and Thai Cucumber Salad. Our Simple Truth Smooth Peanut Butter forms the base of the sauce, combined with sesame oil, rice vinegar, soy sauce, garlic, ginger, sriracha, brown sugar, coconut milk and lime juice. Bold and spicy, it takes the lamb riblets to a whole new level. The Thai Cucumber Salad adds a zesty, fresh contrast that perfectly complements the richness of the lamb riblets. So, try this Coriander-spiced Lamb with Spicy Peanut Sauce and Thai Cucumber Salad recipe when you’re looking for a dish to spice up your week. All the ingredients are available in-store and on Checkers Sixty60 with delivery in 60 minutes.

Directions

1. Drizzle olive oil over lamb riblets and season well with salt, pepper, thyme and crushed coriander seeds.

2. Place the seasoned riblets in an air fryer and cook for 15 minutes at 200ºC or until crispy and cooked through.

3. While the lamb is cooking, make the Spicy Peanut sauce by placing all the sauce ingredients into a blender and pulsing until smooth. Set aside.

4. To make the Thai Cucumber Salad, place all the ingredients in a bowl and mix. Allow to marinate for at least 15 minutes before serving.

5. Serve the succulent lamb with the Spicy Peanut Sauce and the refreshing Thai Cucumber Salad.

 

Ingredients

For Coriander-Spiced Lamb:

  • Olive oil; for drizzling
  • 2 punnets Simple Truth Natural Lamb Riblets (about 12 riblets)
  • Salt and freshly ground pepper
  • Few sprigs of fresh thyme; leaves picked
  • 2 tsp. (10ml) coriander seeds (alternatively could use ground coriander)


For the Peanut Sauce:

  • ½ cup (125ml) Simple Truth Peanut Butter
  • 2 tsp. (10ml) sesame oil
  • 1 tbsp. (15ml) rice vinegar
  • 2 tbsp. (30ml) soy sauce
  • 1 clove garlic
  • 1 piece of ginger; peeled
  • 1 tbsp. (15ml) sriracha sauce
  • 1 tsp. (5ml) brown sugar
  • ¼ cup (60ml) coconut milk
  • 1 lime; juiced

 

For the Thai Cucumber Salad:

  • 1 packet baby cucumber; thickly sliced
  • ½ red onion, thinly sliced
  • Handful of coriander; roughly chopped
  • 2 tsp. (10ml) sesame oil
  • Juice of 1 lime
  • 2 tsp. (10ml) fish sauce
  • 2 tsp. (10ml) brown sugar
  • 50g Padkos Roasted & Salted Peanuts; roughly chopped