neethlingshof.wordpress.com - 12:00, 6th April, 2012
Barbecued lamb with punchy melon salsa
For the great weekend ahead, one needs a great meal to compliment it. Lamb is never a bad idea. This mouth watering dish would work perfectly for the relaxing holiday.
- 2 garlic cloves
- 1 tbsp cumin seeds
- 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
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.
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