BBQ lamb chops with coriander sauce and watermelon salad

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the lamb:

• Lamb cutlets: 4
• Olive oil: 2 tbsp

For the dressing:

• Garlic cloves (crushed): 3
• Red Thai chilli (chopped): 1
• Fresh root ginger (crushed): 1 tsp
• Palm sugar: 1–2 tbsp
• Lime juice (from 2 limes)
• Thai fish sauce (to taste)

For the coriander sauce:

• Fresh coriander (small bunch)
• Avocado (½)
• Green chillies: 2
• Garlic cloves: 4
• Lime juice (from 2 limes)
• Mayonnaise: 2 tbsp
• Soured cream: 2 tbsp
• Salt and freshly ground black pepper

For the salad:

• Spring onions: 4
• Red cabbage (shredded, ¼ cabbage)
• Thai basil (small bunch)
• Fresh coriander (small bunch)
• Fresh mint (small bunch)
• Watermelon (1 slice, 2cm thick, cut into pieces)
• Toasted salted cashews (20g, chopped)

Method

1. Cook the Lamb:
   • Heat a griddle pan.
   • Lightly oil the lamb chops.
   • Grill the chops for 2–3 minutes on each side.
   • Allow them to rest.
2. Prepare the Dressing:
   • In a bowl, combine all the dressing ingredients.
   • Stir well and set aside.
3. Make the Coriander Sauce:
   • Put all the sauce ingredients into a blender.
   • Blend until smooth.
   • Taste and season with salt and freshly ground black pepper.
4. Assemble and Serve:
   • Spoon the coriander sauce onto the base of a plate.
   • Toss the salad and arrange it on top of the sauce.
   • Scatter the nuts over the salad.
   • Serve the lamb alongside.