Barbecued lamb with punchy melon salsa
Put a summer spin on traditional roast lamb with this delicious and fruity barbecued recipe
- Prep:30 mins
Cook:10 mins
Plus marinating - Serves 4
- Easy
Nutrition per serving
- kcal 460
- fat 29g
- saturates 8g
- carbs 5g
- sugars 4g
- fibre 2g
- protein 46g
- salt 0.3g
Ingredients
- 2 garlic cloves
- 1 tbsp cumin seed
- juice 1 lemon
- 3 tbsp olive oil
- 6 lamb leg chops
- 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
Tip
Healthy smoothie for 4MELON & BANANA SMOOTHIE Blend 4 large strawberries with a deseeded and diced 250g wedge of watermelon, 1 small banana and 150ml smooth orange juice. Serve over lots of ice.
Method
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.
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.
