Mike van de Elzen: Barbecued lamb with avocado feta whip - The Sunday Session with Francesca Rudkin

Barbecued lamb with avocado feta whip 

Cook time: 12 minutes 

Prep time: 15 minutes 

Serves: 4 

4 lamb shoulder chops (about 400-500g)  

150g soft cows feta  

1 small avocado  

1 Tbsp sour cream  

2 Tbsp sunflower oil  

1 Tbsp avocado oil  

3 cloves garlic, crushed  

1 lemon  

1 x 2 pack Baby Gems (baby cos lettuces)  

½ cup fresh coriander leaves  

2 single stalks spring onion, roughly chopped  

10 chives, roughly chopped  

handful fresh fennel fronds  

½ cup mint leaves 

Drizzle the lamb chops with oil and season with salt and pepper, then squeeze over the juice of the lemon and garlic cloves. Cover and allow to marinate for at least 30 minutes. Cook on a hot BBQ for 10-12 minutes, remove from heat and allow to rest. 

Blitz the feta with the avocado and sour cream until smooth. Put in a small serving bowl and drizzle with avocado oil. Serve the lamb with the feta dip and salad.  

For the salad  

Quarter the lettuces, rinse and put in a large salad bowl with all other salad ingredients. Toss and serve. 

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