BBQ Lamb Chops
with watermelon salad
1 lamb rack, trimmed into 8 chops
5 garlic cloves,
1 tbsp dried oregano
1 lemon finely grated rind and juice
125ml extra-virgin olive oil
Knorr Lamb Cube
300g watermelon, cut into small cubes
1 cup mint, coarsely torn
½ white onion, thinly sliced
100g Greek feta cheese, crumbled
80g Kalamata olives
2 tbsp extra-virgin olive oil
½ lemon, juiced
Put aside the lamb chops in a container. In a separate bowl, grind to a paste garlic cloves, oregano and lemon rind. Stir in lemon juice and a crumbled Knorr Lamb Cube. Pour the paste in lamb container and mix well.
Preheat a barbecue to medium-high temperature. Place lamb chops on the grill searing each side until medium-rare (5-8 minutes).
Meanwhile, prepare the watermelon salad by combining all the ingredients in a bowl. Season to taste with pepper and serve with grilled lamb.
Add sauce to your pasta and not the other way around. This helps the pasta mix well with the sauce without overcooking it or risking having the pasta stuck to the bottom of the pot.
Re-heating leftover food? Make sure to cover the food with foil before putting it in the oven to ensure moisture is retained and food is heated all the way through.
When cooking meat, use high heat to develop flavour and low heat to preserve moisture.