<%=p.ItemName %> recipe
Barbecued Lamb Loin Chops with Avocado Salad

Serves: 4; Prep: 10 mins; Cook: 8 mins

8 Lamb loin chops
2 Tsp chopped fresh rosemary
1 Baby Cos lettuce, torn into bite size pieces
1 Bunch watercress, washed and trimmed
1 Avocado, sliced
4 Radishes, thinly sliced
1 Small can chick peas, drained & cooked
A handful of sultanas
¼ French salad dressing
Olive oil
Salt & Pepper

Brush the lamb chops lightly with olive oil.
Season with salt and pepper and sprinkle with the rosemary.
Preheat the barbecue flat or char-grill plate to hot before adding the lamb.
Cook on one side until the first sign of moisture appears.
Turn lamb once only.
Test the lamb chops for degree of doneness with tongs.
Rare is soft, medium feels springy and well done is very firm.
Remove lamb from heat, loosely cover with foil and rest lamb for 3 minutes before serving.
Toss together the lettuce, watercress, avocado and radishes, chick peas and sultanas and drizzle with the salad dressing.
Serve salad with the lamb chops.
IGA recipes