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Recipe

Barbecued light lamb lunch

Keep the barbecue ablaze and serve up this warming midday meal – a perfect way to wind up to the colder weather.

Mar 30, 2014 1:00pm
  • 5 mins preparation
  • 12 mins cooking
  • Serves 4
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Ingredients

Barbecued light lamb lunch
  • 4 lamb shoulder chops, (about 400-500g)
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 150 gram soft cows’ feta
  • 1/2 avocado
  • 1 tablespoon sour cream
  • 1 tablespoon avocado oil
Salad
  • 2 baby cos lettuces
  • 1/2 cup fresh coriander leaves
  • 2 single stalks spring onion, roughly chopped
  • 10 chives, roughly chopped
  • handful fresh fennel fronds
  • 1/2 cup mint leaves
  • 2 tablespoon avocado oil

Method

Barbecued light lamb lunch
  • 1
    Drizzle the lamb chops with olive oil and season with salt and pepper. Cook on a hot barbecue for 10-12 minutes, then remove from heat and allow to rest.
  • 2
    Blitz the feta with avocado and sour cream until smooth. Put in a small serving bowl and drizzle with avocado oil.
  • 3
    Serve the lamb with the feta dip and salad (below).
Salad
  • 4
    Quarter the lettuces, then rinse and put in a large salad bowl with all the other salad ingredients, except oil. Toss and drizzle with avocado oil.

Notes

It’s easy to prepare this meal in under 30 minutes – all that really takes time is cooking the lamb. It’s also pretty darn healthy, because while there are all those creamy flavours of feta and avocado, they’re good fats and not too heavy. If you’re not a fan of lamb, swap out for steak, a pork chop, or even a piece of kangaroo! It doesn’t matter too much what the meat is, it’s all about the seasoning and pairing with the soft feta and tasty salad. Serve it to your friends and family for a light, refreshing Sunday lunch. - Mike Van de Elzen

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