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Spicy barbecued lamb with minty tomato & watermelon relish
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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
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.
This recipe was first published in Tue Jul 03 08:40:15 BST 2018.