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PREP TIME: 20 mins
COOK TIME: 15 mins

8 Pure South Lamb Loin Chops
½ onion, grated
1 clove garlic, crushed
zest and juice of 1 lemon
a dash of avocado cooking oil

For the avocado dressing:
1 ripe avocado
2 tbsp avocado & garlic oil
2 tbsp apple cider vinegar
3 tbsp greek yoghurt
1 red chilli, deseeded and finely chopped, optional

For the Iceberg salad:
1 small head iceberg lettuce, outer leaves removed
1 spring onion, finely chopped
A handful of chives
2 slices day-old ciabatta bread, cut into cubes
Avocado & garlic oil

Serve lamb chops straight from the barbecue with crisp, chilled iceberg lettuce wedges alongside a gorgeous homemade creamy avocado dressing. This dish will be the star of your next party.

  1. Place lamb chops in a shallow ceramic dish with grated onion, garlic, zest and juice of lemon and a dash of avocado oil. Season and mix well to coat lamb chops in marinade, cover and leave for 20 minutes in a cool place.
  2. Make the avocado dressing. Place all ingredients in a food processor and process until smooth. Season and place in a small serving bowl, cover and refrigerate until ready to serve.
  3. Heat a good splash of oil in a frying pan and toast the bread until golden. Drain the excess oil on the kitchen towel. Sprinkle with a little salt and set aside. Cut the iceberg lettuce into even-sized wedges and place on a serving platter. Scatter over spring onion and snip over plenty of chives. Scatter croutons over the top.
  4. Heat the barbecue grill until hot. Place on lamb chops and grill for 3-4 minutes on each side for medium cooked lamb. Serve with iceberg lettuce wedges and the avocado dressing.