Tuesday, 22 July 2008

Dinner last night: Grilled lamb chops with broad bean salad and avocado salsa

Yesterday was Glasgow Fair which meant that i had one more day to ease back into the routine. It also happened to be a gorgeous sunny day. Exactly the kind of day that should be spent sitting in the garden, sipping a daiquiri, eating your meal al fresco.

Grilled Lamb Chops with Broad Bean Salad and Avocado Salsa
Serves 4

8 lamb chops
lemon juice
olive oil
salt and pepper

For the broad bean salad:
250g podded broad beans, skins removed
3-4 mint sprigs, leaves picked and roughly chopped
3 sprigs rosemary, leaves picked and finely chopped
couple of handfuls of watercress
olive oil

For the salsa:
100g cherry tomatoes, roughly chopped
1/2 red onion, finely chopped
1 chilli, seeded and finely chopped
1 avocado roughly chopped
juice of 1 lime

  1. First marinate the lamb chops. Combine the lemon juice, a couple of glugs of olive oil, salt and pepper, and crushed garlic in a shallow bowl. Coat the lamb chops on both sides with the marinade and let sit while you prepare the rest of the meal.

  2. Make the salsa. Combine all the salsa ingredients in a bowl.

  3. Heat a griddle pan up until hot. Grill the chops for 2-3 minutes on each side depending on how you like them. Remove from the pan and let rest while you prepare the salad.

  4. Heat the olive oil in a frying pan. Add the skinned broad beans and heat through. Toss in the chopped rosemary and mint and stir through the watercress until it wilts. Season with salt and pepper.

  5. To serve, place the broad bean salad on a plate, lay over the lamb chops and drizzle over any juices from resting. Spoon over some avocado salsa. Eat and enjoy!

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