Barbeque Lamb with Minted Guacamole
Ingredients

• 6 Quality Mark lamb leg steaks (or loin chops), fully trimmed

• 1 Tbsp oil
• 1 Tbsp white vinegar
• 1 kiwifruit, peeled and finely chopped
• 1 tsp sugar
• 2 Tbsp lemon juice
• Salt and pepper to taste

• 1 cup fresh coriander leaves
• ½ cup fresh mint leaves
• 2 tsp mint sauce
• 1 avocado, peeled and stone removed
• 2 Tbsp lemon juice
• 2 garlic cloves, peeled and crushed
• 100ml coconut cream
• Salt and pepper to taste

Combine all the marinade ingredients in a large dish. Marinate the meat for 1-2 hours (or baste the meat with marinade during cooking for a quick alternative). Make the guacamole by combining all the ingredients in a blender or food processor and process until amalgamated. Keep in the fridge until required. Remove lamb from the marinade and drain.

On a lightly oiled medium-hot barbecue, grill the lamb steaks 3-4 minutes per side, or 4-5 minutes per side if using loin chops. You can baste the meat with any leftover marinade. Serve with the minted guacamole.

Serves 4-6