Lamb chops with avocado salsa

Easy
July 2008

Easy
July 2008

for 4 people
Ready in 20-25 minutes

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

Dairy-free recipes
Gluten-free recipes

Per serving: 571kcals, 43.5g fat (12.6g saturated), 35.8g protein, 9.8g carbs, 3.9g sugar, 0.4g salt

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Ingredients

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

(sh) 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

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.
3. 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.
4. 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.