Serves 4 – 6
A marinade of fresh herbs, mustard and lemon goes equally well with lamb and avocado for a mouth-watering meal.
2 cloves of garlic, crushed
20 ml (4 tsp) wholegrain mustard
30 ml (2 tbsp) each chopped fresh rosemary, origanum, mint and thyme
45 ml (3 tbsp) avocado or olive oil
finely grated lemon rind of 1 lemon
30 ml (2 tbsp) lemon juice
6-8 lamb chops
salt and pepper to taste
2 ripe Gem® avocados, cubed
15 ml (1 tbsp) chopped fresh mint
10 ml (2 tsp) each chopped fresh origanum and thyme
10 ml (2 tsp) avocado or olive oil
10 ml (2 tsp) finely grated lemon rind
- Heat a little extra oil in a large frying pan and fry the chops on both sides until golden brown. Season to taste. Add the remaining marinade to the pan, reduce the heat and cover with a lid for 1-2 minutes or until cooked to your preference. Alternatively, cook over medium coals on the braai (barbeque).
- Avocado topping: Meanwhile, place avocados in a mixing bowl and crush with a fork. Stir in the rest of the ingredients and season with salt and pepper. Serve avo with lamb chops, fresh rocket leaves and roasted baby potatoes.