Cola-Braised Lamb Riblets with Baked Potatoes & Salad

Instructions

1. Season the riblets: Place the lamb riblets in a large bowl and sprinkle with 1 tablespoon of Seven Colours Grill Seasoning™ and the paprika. Toss well until the riblets are evenly coated. This spice rub enhances the meat’s flavour and forms the first layer of seasoning.
2. Sear the lamb: Heat a large, heavy-based saucepan or deep skillet over medium-high heat. Add the oil and one knob of butter. Once the butter is melted and foamy, add the seasoned lamb riblets in batches if needed to avoid overcrowding. Sear each side for about 3 minutes until browned and caramelised. This step locks in juices and adds a rich, meaty flavour. Once browned, remove the riblets from the pan and set aside.
3. Sauté aromatics: In the same pan, reduce heat to medium and add the remaining knob of butter. Add the chopped onion and cook for 3–4 minutes until translucent and fragrant. Stir in the garlic and cook for an additional 30 seconds, being careful not to let it burn.
4. Make the braising sauce: Add the dried mixed herbs, sweet and sticky sauce, honey, tomato sauce, cola, lemon juice, the remaining tablespoon of grill seasoning, and hot sauce (if using) to the pan. Stir well to combine and let the sauce come to a gentle simmer. The mixture should be glossy, slightly thick, and aromatic—this forms the base of your sticky glaze.