Coastal Lamb Chops with Iceberg Lettuce & Avocado Dressing

Article Image - Coastal Lamb

Prep timePrep: 20 mins

Cook timeCooking Time: 6 mins

ServesServes: 4



  • 8 Coastal Lamb loin chops, about 1.5 cm thick
  • ½ onion, grated
  • 1 clove garlic, crushed
  • zest and juice of 1 lemon



  • 1 avocado
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 3 tablespoons crème fraiche
  • 1 red chilli, deseeded and finely chopped, optional


Iceberg salad

  • 2 slices day-old ciabatta bread, cut into cubes
  • 1 small head iceberg lettuce, outer leaves removed
  • 1 spring onion, finely chopped
  • small bunch chives



Place lamb chops in a shallow ceramic dish with grated onion, garlic, zest and juice of lemon and a dash of olive oil. Season and mix well to coat lamb chops in marinade, cover and leave for 20 minutes in a cool place.


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. 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 of bread over the top.

To serve

Heat a 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. A bowl of cooked new potatoes tossed in a little butter, salt and pepper is a perfect accompaniment.