BBQ lamb chops with avocado salsa recipe

By Simon Rimmer

Barbecue lamb chops and serve with broad beans and a fresh avocado salsa for a summery family supper

Serves 4

Ready in 20-25 minutes

8-12 lamb chops (depending on how hungry the family is)
4 tbsp olive oil
250g shelled broad beans, skins removed
2 tbsp roughly chopped fresh mint leaves
3 sprigs fresh rosemary, leaves picked and finely chopped, plus 1 extra sprig to griddle
Bunch (50g) of watercress

For the salsa:

2 ripe medium avocados
200g cherry tomatoes
1 red bird's eye chilli, finely chopped
Juice of 2 small limes
1 small red onion, finely chopped

METHOD

How to make lamb chops with avocado salsa

1. For the salsa, peel and roughly chop or squash the avocados and roughly chop the tomatoes. Put in a bowl with all the remaining salsa ingredients and mix well.

2. Preheat a griddle pan until hot. Season the lamb chops well with salt and black pepper. Brush with 2 tablespoons of the olive oil and griddle over a high heat for 2 minutes each side (pop the extra sprig of rosemary on the griddle for more flavour). Remove from the pan and rest for 5 minutes.

Vegetarians can replace the chops with thick haloumi slices and griddle as per recipe.

3. To barbecue, preheat your barbecue in the usual way until it reaches the correct temperature. Cook turning once, bearing in mind you may have to adjust the cooking time slightly depending on how hot your barbecue is or how near the heat source the food is placed.

4. Meanwhile, warm the remaining olive oil in a frying pan, add the broad beans and toss for 3 minutes, until warmed through. Remove from the heat and simply stir through the chopped herbs and watercress.

5. Serve a spoonful of bean mix on a plate, with the lamb chops on top, then a spoonful of the chilled salsa on top of them.