Mike van de Elzen: Barbecued light lamb lunch

Mike’s website – goodfromscratch.co.nz Whilst I was driving this week, I tuned into Newstalk and they were talking about how home-kill meat has never been more popular.  Question is why is home-kill a great option if you have a lifestyle block? You know what you are raising and what they have eaten They are killed on the farm v the meat works You can choose the butcher All of these things make a massive difference to the quality of the meat at the end. So today we have a lamb recipe, but this could be used with any red meat. Barbecued light lamb lunch (serves 4) 4 lamb shoulder chops (about 400-500g) 150g soft cows' feta ½ avocado 1 Tbsp sour cream 1 Tbsp avocado oil 1 tsp salt 1 tsp black pepper 1 Tbsp grapeseed oil Drizzle the lamb chops with grapeseed oil and season with salt and pepper. 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 (below). Salad 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 2 Tbsp avocado oil Quarter the lettuces, rinse and put in a large salad bowl with all other salad ingredients. Toss and drizzle with avocado oil.See omnystudio.com/listener for privacy information.