Cola-Braised Lamb Riblets with Baked Potatoes & Salad

5. Braise the riblets: Return the seared lamb riblets to the pan, coating them well in the sauce. Reduce the heat to low and cover. Let the riblets simmer gently for 15–20 minutes, stirring occasionally and basting with the sauce. By the end of cooking, the lamb should be tender and coated in a thick, sticky glaze. If the sauce reduces too much, you can add a splash of water to loosen it slightly while maintaining flavour.
6. Serve: Arrange the riblets on a large serving platter. Spoon some of the pan sauce over the top. Serve hot alongside baked or mashed potatoes for a hearty pairing. Add a fresh salad to balance the richness and brighten the plate.

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