Coriander-Spiced Lamb

• 2 tbsp Liviana® Extra Virgin Olive Oil, for drizzling
• 2 punnets lamb riblets (about 12 riblets)
• Salt and pepper
• 5 sprigs of fresh thyme, leaves removed
• 2 tsp coriander seeds (alternatively could use ground coriander)

Peanut Sauce

• ¼ cup Liviana® Light Roast Peanut Butter
• 2 tsp sesame oil
• 1 tbsp rice vinegar
• 2 tbsp soy sauce
• 1 clove garlic
• 1 piece of ginger, peeled
• 1 small fresh chilli (remove seeds if you want a milder sauce)
• 1 tsp Liviana® Honey 
• ¼ cup coconut milk
• 1 lime, juiced

Thai Cucumber Salad

• 1 packet baby cucumber, thickly sliced
• ½ red onion, thinly sliced
• ½ cup mung bean sprouts 
• Handful of coriander, roughly chopped
• 2 tsp sesame oil
• Juice of 1 lime
• 2 tsp fish sauce
• 1 tbsp roasted peanuts, roughly chopped

1. Drizzle the Liviana® Extra Virgin 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 (riblets can also be placed on a braai).
3. While the lamb is cooking, make the spicy peanut sauce by placing all the sauce ingredients into a blender and pulsing until smooth (Alternatively use a pestle and mortar). 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.