Barbecued Lamb With Punchy Melon Salsa

Put a summer spin on traditional roast lamb with this delicious and fruity barbecued recipe

• Cooking Time Prep 30 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  460

• Protein

  46g

• Carbs

  5g

• Fat

  29g

• Saturates

  8g

• Fibre

  2g

• Sugar

  4g

• Salt

  0.3g

Ingredients

• 2 garlic cloves
• 1 tbsp cumin seed
• juice 1 lemon
• 3 tbsp olive oil
• 6 lamb leg chops
• For the salsa
• ½ a cantaloupe melon, diced
• 3 spring onions, sliced
• small bunch coriander, chopped
• 1 red chilli, deseeded and finely chopped
• 1 avocado, cut into small chunks
• 2 tbsp olive oil
• juice 1 lime

Directions

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.
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.

Categories: Barbecue