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

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

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.