Barbecued lamb with punchy melon salsa
By Barney Desmazery
Cooking time
Prep: 30 mins Cook: 10 mins Plus marinatingSkill level
EasyServings
Serves 4Put a summer spin on traditional roast lamb with this delicious and fruity barbecued recipe
Nutrition and extra info
Nutrition info
Nutrition
- kcalories
- 460
- protein
- 46g
- carbs
- 5g
- fat
- 29g
- saturates
- 8g
- fibre
- 2g
- sugar
- 4g
- salt
- 0.3g
Ingredients
- 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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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.
Recipe from Good Food magazine, August 2009
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