zoom Spicy barbecued lamb with minty tomato & watermelon relish
  • Save to your scrapbook
  • Save to your scrapbook

    Spicy barbecued lamb with minty tomato & watermelon relish

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Spicy barbecued lamb with minty tomato & watermelon relish

    • Preparation time: 25 minutes
    • Cooking time: 10 minutes
    • Total time: 35 minutes

    Serves: 4

    Ingredients

    4 x packs 2 hand cut lamb loin chops

    FOR THE SPICE RUB
    2 tbsp Cooks’ Ingredients Hot And Spicy Rub
    ¼ tsp salt
    1 tsp garlic granules
    1 tsp ground cumin

    FOR THE RELISH
    Juice 2 limes
    ¼ tsp salt
    2 tbsp mild olive oil
    1 small red onion, very finely chopped
    25g pack fresh mint, leaves only, finely chopped
    28g pack coriander, very finely chopped
    300g pack Red Choice tomatoes, halved, deseeded, then finely chopped
    125g pomegranate seeds
    150g French breakfast radishes, thinly sliced
    180g pack Waitrose Watermelon, finely chopped

     

    Method

    1. Mix together the spice rub ingredients in a large food bag. Add the lamb and shake until the chops are coated. Set aside in the fridge for 30-60 minutes.

    2. Preheat the barbecue (griddle or grill). Mix together all the relish ingredients and set aside.

    3. Cook the cutlets on the coolest part of the barbecue (or medium griddle/grill) for 3–5 minutes each side, for rare (or longer to your liking). Stand the chops up on their edge for 2 minutes to cook and crisp the fat. Rest the chops for a few minutes before serving with large spoonfuls of the relish. Delicious with tzatziki and some toasted pitta bread on the side.

    Cook’s tipBefore you start cooking on the barbecue, wait until the coals reach the ‘white ash’ stage, after all the flames have died down and the fire is less fierce. Depending on the size of the barbecue, this can take up to an hour.
     

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary