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Barbecued lamb with punchy melon salsa

By Barney Desmazery

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 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.

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.