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The lamb is packed with arginine and zinc, and the watermelon is rich in vitamin C, which is essential for proper sperm production and male fertility.

PREP. TIME

0:15

COOK TIME

0:15

INGREDIENTS

10

Ingredients

  • 1/4 cup  olive oil
  • 2 tbs  red wine vinegar
  • 2  stalks rosemary, sprigs removed, finely chopped
  • 8  midloin lamb chops, trimmed
  • 250g  haloumi, cut into 1cm thick slices
  • 1/4 cup  mint leaves, torn
  • 1 tbs  baby capers
  • 1 kg seedless watermelon, rind removed, cut into 3cm cubes
  • 1  small red onion, finely chopped
  • salt & pepper, to taste

Method

  1. Combine 1 tbs of the oil, vinegar, rosemary in a jug. Lay chops into a ceramic dish and pour over marinade. Turn chops to coat well. Cover and set aside for 30 minutes.
  2. Brush haloumi slices with olive oil. Heat a chargrill pan over medium-high heat. Cook haloumi for 2 minutes on each side or until golden. Transfer to a plate. Cool slightly and tear into pieces.
  3. Combine remaining oil, mint, lemon juice and capers in a jug. Season with salt and pepper. Arrange watermelon, onion and haloumi in a large salad bowl. Drizzle over dressing. Cook chops on a preheated barbecue chargrill or frying pan for about 3 minutes on each side for medium rare or until cooked to your liking. Serve Marinated Lamb Chops with Watermelon, Haloumi & Mint Salad. Serves 4

Source: Woolworths

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