Barbecued Lamb with Punchy Melon Salsa

⏱ 100 mins 🍽 Serves 4 🌶 mexican ✅ Easy 🏷 Main course

This recipe gives roast lamb a vibrant summer twist. Lamb leg chops are marinated with garlic, cumin and lemon, then cooked on a barbecue or griddle. They are served with a refreshing homemade salsa featuring diced cantaloupe melon, creamy avocado, spring onions, coriander and a kick of red chilli, all dressed with lime juice and olive oil. A fruity and flavourful main course ideal for warm weather dining.

Barbecued Lamb with Punchy Melon Salsa

Ingredients

  • 2 garlic cloves
  • 1 tbsp cumin seed
  • juice 1 lemon
  • 3 tbsp olive oil
  • 6 lamb leg chops
  • 1/2 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

Method

  1. Combine the garlic and cumin seeds with a pinch of salt in a pestle and mortar, crushing them to a paste. Mix in the lemon juice and 3 tbsp olive oil. Place the lamb chops in a dish, pour the marinade over them and toss to coat evenly. Allow them to marinate for about 1 hr. For the salsa, combine all the listed salsa ingredients in a separate bowl and set it aside.
  2. Cook the marinated lamb chops on a preheated barbecue or griddle for 4 mins on each side for a pink finish, or cook a few mins more if you like them well done. Once cooked, let the lamb rest for 4-5 mins. Serve the chops on a board or platter with the prepared bowl of salsa to spoon over the top.

Nutrition (per serving)

Calories460 kcal
Fat29 g
Saturates8 g
Carbs5 g
Sugars4 g
Fibre2 g
Protein46 g
Sodium120 mg

Recipe details

Skill levelEasy
CategoryMain course
Cuisinemexican