I have joined with Bord Bia to support the European campaign to promote lamb. Lamb can be quick and easy to prepare, is convenient, versatile and suitable for everyday meals, whether you’re a traditionalist or are looking for an ethnic twist. You’ll love its natural flavour. A wide variety of cuts makes it suitable for a range of dishes and cooking methods, from quick mid-week meals to special dinners at weekends or holidays. Lamb is grass-fed and raised outdoors across Ireland and the rest of Europe and sheep farming supports the local economy and communities.
PREP: 15 minutes (+30 mins marinating)
COOK: 6 minutes
To serve 4
8 lamb chops
5 tablespoons olive oil
2 teaspoons chilli powder
Salt and pepper
Juice of 1 lime
1 avocado, skinned, stoned and diced
3 tomatoes, deseeded and diced
½ red onion, peeled and finely chopped
10 pitted black olives, sliced
2 tablespoons fresh coriander, chopped
Mix the oil, chilli powder and seasoning in a dish. Add the lamb chops, turn to coat well in the mixture and cover. Leave to marinate for 30 minutes at room temperature.
Pour the lime juice into a small salad bowl. Add avocado, tomatoes, red onion, olives and coriander. Mix and season to taste. Cover and leave in the fridge for 30 minutes.
Preheat grill or barbecue so it is nice and hot. Season the chops with salt and pepper then place on the grill or barbecue and cook for approximately 2-3 minutes on each side. They will pink at this stage. Cook for a little longer if you like them more ‘done’.
Serve immediately with the salsa and new potatoes drizzled with a little melted butter and chopped chives.
The longer the meat is marinated, the more flavour it will have. If you can, cover and marinate the chops in the fridge for several hours or even the day before. Turn them over from time to time and take out of the fridge 30 minutes before cooking.