Lamb Chops with Iceberg Lettuce and Avocado Dressing

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.

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

1. 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.
3. 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.
4. 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.
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