Spicy Lamb Chops with Avocado and Olive Salsa

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Try this Summer on a plate recipe when you're short on time. Oven to plate in under 20 minutes!

Preparation: 15 mins (plus 30 mins marination)

Cooking: 5 mins

Ingredients

Ingredients to serve 4

8 lamb chops
2 tbsp olive oil
2 tsp chilli powder
Salt and pepper

Salsa

1 lime, juice only
1 avocado, skinned, stoned and diced
3 tomatoes, deseeded and diced
½ red onion, peeled and finely chopped
10 pitted black olives, sliced
Small bunch fresh coriander, chopped

Method

Mix the oil, chilli and seasoning in a dish. Add the lamb chops, turn to coat well in the oil and cover. Leave to marinate for 30 minutes at room temperature.
Squeeze the lime juice into a small salad bowl. Add the avocado, tomatoes, red onion, olives and coriander. Mix and season to taste. Cover and leave in the fridge for 30 minutes.
Preheat the barbecue or grill until very hot. Then place the lamb chops on the barbecue or grill and cook for 1 minute each side. Lower the heat and continue to cook to suit your taste. Add salt and pepper at the end of cooking.
Serve immediately with the salsa.

Tip: the longer the meat is marinated, the more flavour it will have. If you can, marinade 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.

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