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Barbecued lamb loin chops with avocado salad



Prep Time


Cook Time



8lamb loin chops
2 tspchopped fresh rosemary
1baby cos lettuce, torn into bite size pieces
1watercress, washed and trimmed
1avocado, sliced
4radishes, thinly sliced
0.25 cupbalsamic or French salad dressing


1Brush the lamb chops lightly with oil. Season with salt and pepper, and sprinkle with the rosemary. Preheat the barbecue flat-plate or char-grill plate to hot before adding the lamb.
2Cook 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.
3Remove lamb from heat, loosely cover with foil and rest lamb for 3 minutes before serving. Toss together the lettuce, watercress, avocado and radishes, drizzle with the salad dressing. Serve salad with the lamb chops.


You can use lamb cutlets, eye of shortloin/backstrap or lamb fillets/tenderloins for this recipe.
The lamb can also be grilled. Preheat oven grill to high/maximum for grilling. Remove the grill tray from the oven beforehand, this prevents the meat sticking and becoming difficult to turn.

Recipe suggessions based on what you have in your fridge.

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