BBQ lamb chops with coriander sauce and watermelon salad
Serve your next BBQ chops on top of spicy coriander sauce, with a fresh Asian-style watermelon and herb salad on the side.
By Matt Tebbutt
From Saturday Kitchen
Ingredients
For the lamb
For the dressing
- 3 garlic cloves, crushed
- 1 red Thai chilli, chopped
- 1 tsp crushed fresh root ginger
- 1–2 tbsp palm sugar
- 2 limes, juice only
- Thai fish sauce, to taste
For the coriander sauce
- small bunch fresh coriander
- ½ avocado
- 2 green chillies
- 4 garlic cloves
- 2 limes, juice only
- 2 tbsp mayonnaise
- 2 tbsp soured cream
- salt and freshly ground black pepper
For the salad
- 4 spring onions
- ¼ red cabbage, shredded
- small bunch fresh Thai basil
- small bunch fresh coriander
- small bunch fresh mint
- 1 slice of watermelon (2cm thick), cut into pieces
- 20g toasted salted cashews, chopped
Method
Heat a griddle pan, lightly oil the lamb chops, and cook on the grill for 2–3 minutes on each side, allow to rest.
Meanwhile, combine all the dressing ingredients in a bowl. Stir well and set aside.
Put all the sauce ingredients into a blender. Blend until smooth, then taste and season with salt and freshly ground black pepper.
To serve, spoon the coriander sauce on the base of a plate. Toss the salad and arrange on top of the sauce, then scatter over the nuts. Serve the lamb alongside.
