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


  • 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


Healthy smoothie for 4
MELON & 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.


  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.

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