½ cup Apricot jam
½ cup White wine vinegar
30 ml Seven Colours Grill Seasoning™
1 kg Lamb riblets


Mix the jam, vinegar and Seven Colours Grill Seasoning™. Place the riblets in a bowl and pour the mixture over. Cover and marinade in the fridge for a minimum of 1 hour. Allow to stand outside the fridge for 30 minutes before cooking. Oil and heat a grill or pan, fry till browned (15-20 minutes), turning from time to time. Serve with mashed potatoes.