Zesty Lamb with BBQ Salsa

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Zesty Lamb with BBQ Salsa

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Created by ‘The No Salt Chef” – Brian McDermott

 

Ingredients

  • 6 Lamb Chops or small Leg of Lamb ( Leg of Lamb will serve 8-10)
  • Rub:
  • 2 garlic cloves
  • 25ml Rapeseed oil
  • 2-3 sprigs fresh rosemary
  • Salsa:
  • 3 fresh tomatoes
  • 2 garlic cloves
  • 1 small red chilli
  • 1 red pepper diced
  • 1 thumb size piece fresh ginger
  • 50g brown sugar
  • Handful fresh basil handful mint leaves
  • 1 lemon zest & half juice
  • 50g Rapeseed oil
  • Fresh ground black pepper

Instructions

  1. Salsa: Cut all the Salsa ingredients into small dice. Place all the ingredients in a frying pan or small pot and place on BBQ. Cook for approx. 12 – 15 minutes until it gets a little sticky.
  2. Rub: While salsa is cooking mix together the chopped Rosemary & mint, garlic, oil, lime zest and juice with freshly ground pepper.
  3. Spoon the rub over the lamb chops and place directly until BBQ and cook Lamb Chops for approx. 6 minutes. If using leg of lamb have it boned and butterflied by your butcher. Spread rub on it and turn often during cooking. Serve with salsa and fresh squeezed lime juice.
  4. Brian’s Tips: Serve the lamb sliced with salsa and some yoghurt in naan bread or pitta pocked. Salsa also great with lamb burgers.
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