Lamb chops with iceberg lettuce and avocado dressing

Name: BBQ Lamb Chops with Iceberg Lettuce and Avocado Dressing
Prep time: 2 min
Cook time: 15 min
Total time: 37 min
Ingredients: 8 Pure South lamb loin chops; ½ onion (grated); 1 clove garlic (crushed); zest and juice of 1 lemon; a dash of Olivado avocado cooking oil; 1 ripe NZ avocado; 2 tbsp Olivado Avocado & Garlic Oil; 2 tbsp DYC apple cider vinegar; 3 tbsp Anchor Greek Yoghurt; 1 red chilli (deseeded and finely chopped, optional); 1 small head iceberg lettuce (outer leaves removed); 1 spring onion (finely chopped); A handful Superb Herb chives; 2 slices day-old ciabatta bread (cut into cubes); Olivado Avocado & Garlic Oil

Serve lamb chops straight from the barbecue with crisp, chilled iceberg lettuce wedges alongside a gorgeous homemade creamy avocado dressing. This dish will be the star of your next party.

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Prep Time 2

Cook Time 15

Marinating Time 20

Total Time 37

Course Dinner

Servings

Ingredients

8 Pure South lamb loin chops
½ onion grated
1 clove garlic crushed
zest and juice of 1 lemon
a dash of Olivado avocado cooking oil

For the Avocado Dressing

1 ripe NZ avocado
2 tbsp Olivado Avocado & Garlic Oil
2 tbsp DYC apple cider vinegar
3 tbsp Anchor Greek Yoghurt
1 red chilli deseeded and finely chopped, optional

For the Iceberg salad

1 small head iceberg lettuce outer leaves removed
1 spring onion finely chopped
A handful Superb Herb chives
2 slices day-old ciabatta bread cut into cubes
Olivado Avocado & Garlic Oil

Instructions

Place lamb chops in a shallow ceramic dish with grated onion, garlic, zest and juice of lemon and a dash of avocado oil. Season and mix well to coat lamb chops in marinade, cover and leave for 20 minutes in a cool place.
Make the Avocado dressing. Place all ingredients in a food processor and process until smooth. Season and place in a small serving bowl, cover and refrigerate until ready to serve.
Heat a good splash of oil in a frying pan and toast the bread until golden. Drain the excess oil on the kitchen towel. Sprinkle with a little salt and set aside. Cut the iceberg lettuce into even-sized wedges and place on a serving platter. Scatter over spring onion and snip over plenty of chives. Scatter croutons over the top.
Heat the barbecue grill until hot. Place on lamb chops and grill for 3-4 minutes on each side for medium cooked lamb. Serve with iceberg lettuce wedges and the avocado dressing.