Lamb chops with iceberg lettuce and avocado dressing
A crisp summer dinner
Serves
4
Prep Time
20 mins
Cook Time
6 mins
A simple marinade and dressing are all that's needed for this simple barbecued lamb chops dinner. The avocado dressing is best made fresh and is delicious with creamy hass avocadoes when they're in season.
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8 Quality Mark lamb loin chopsi
about 1.5 cm thick1/2 onion
grated1 garlic clove
crushedjuice and grated zest of 1 lemon
1 avocado
2 Tbsp olive oil
2 Tbsp lemon juice
3 Tbsp creme fraiche
red chilli
1 deseeded and finely chopped
2 slices ciabatta bread
day-old, cut into cubes1 small iceberg lettuce
outer leaves removed1 spring onion
finely sliceda small bunch of chives
Method
Place lamb chops in a shallow ceramic dish with grated onion, garlic, zest and juice of lemon and a dash of olive oil.
Season and mix well to coat lamb chops in marinade, cover and leave for 20 minutes in a cool place.
Place all ingredients in a food processor and process until smooth.
Season and place in a small serving bowl, cover and refrigerate until ready to serve.
Heat a good splash of oil in a frying pan and toast the bread until golden. Sprinkle with a little salt and set aside.
Cut the iceberg lettuce into even-sized wedges and place on a serving platter.
Scatter over spring onion and snip over plenty of chives.
Scatter croutons of bread over the top.
Heat a barbecue grill until hot.
Place on lamb chops and grill for 3-4 minutes on each side for medium cooked lamb.
Serve with iceberg lettuce wedges and the avocado dressing.
A bowl of cooked new potatoes tossed in a little butter, salt and pepper is a perfect accompaniment.
Nutrition Information per Serving (409g)
As an excellent source of vitamin B12, this dish plays a role in healthy energy levels.
