Barbecued Lamb Chops with Punchy Melon Salsa

• garlic cloves↗2
• cumin seeds↗1 tbsp
• lemon juice
• olive oil↗3 tbsp
• lamb leg chops6

  leg chops

• cantaloupe melon↗½

  diced

• green onions↗3

  sliced into rings

• coriander

  chopped

• red chili↗1

  seedless, finely chopped

• avocado↗1

  cut into small pieces

• olive oil↗2 tbsp
• lime juice

Step-by-step instructions

1. 1

   Grind 2 garlic cloves and 1 tbsp cumin seeds in a mortar with a pinch of salt. Add the juice of 1 lemon and 3 tbsp olive oil, mix. Coat the 6 lamb leg chops in the mixture, toss well and let marinate for about 1 hour.

2. 2

   For the salsa, combine in a bowl ½ diced cantaloupe, 3 green onions, chopped coriander, 1 finely chopped seedless red chili, 1 avocado cut into pieces, 2 tbsp olive oil and the juice of 1 lime. Season with salt to taste and let it sit.

3. 3

   Heat a grill or grill pan. Sear the chops for 4 minutes on each side until pink (or longer if you prefer more well‑done). Let the meat rest for 4–5 minutes, then transfer to a platter and serve with the prepared salsa.