Barbecued lamb with punchy melon salsa
- Preparation and cooking time
- Prep:
- Cook:
- Plus marinating
- Easy
- Serves 4
Skip to ingredients
- 2 garlic cloves
- 1 tbsp cumin seed
- juice 1 lemon
- 3 tbsp olive oil
- 6 lambleg chops
For the salsa
- ½ a cantaloupe melondiced
- 3 spring onionssliced
- small bunch corianderchopped
- 1 red chillideseeded and finely chopped
- 1 avocadocut into small chunks
- 2 tbsp olive oil
- juice 1 lime
Nutrition: per serving
- kcal460
- fat29g
- saturates8g
- carbs5g
- sugars4g
- fibre2g
- protein46g
- salt0.3glow
Method
step 1
Using a pestle and mortar, mash the garlic and cumin together with a pinch of salt. Stir in the lemon juice and olive oil. Pour over the lamb in a dish, toss to coat, then marinate for about 1 hr. To make the salsa, mix all the ingredients together in a bowl, then set aside.
step 2
Griddle or barbecue the lamb for 4 mins on each side until pink, or a few mins more if you prefer. Leave the lamb to rest for 4-5 mins, then serve on a board or platter with the bowl of salsa for spooning over.
