Name: Barbecued lamb with punchy melon salsa
Cook time: 10 min
Total time: 1 h 40 min
Yield: 4
Cuisine: Mexican
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

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Barbecued lamb with punchy melon salsa

Barbecued lamb with punchy melon salsa

Barney Desmazery

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Serves 4

Easy

Prep: 30 mins

Cook: 10 mins

Plus marinating

A star rating of 5 out of 5.1 ratingRate

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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal460
fat29g
saturates8g
carbs5g
sugars4g
fibre2g
protein46g
salt0.3g

low

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.

RECIPE TIPS

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.

Recipe from Good Food magazine, August 2009

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