BBQ Lamb Loin Chops with Avocado Salad
8 Lamb loin chops
2 tsp chopped fresh rosemary
1 baby cos lettuce, torn into bite size pieces
1 avocado, sliced
1 bunch watercress, washed and trimmed
4 radishes, thinly sliced
1/4 cup French salad dressing
1. Brush the lamb chops lightly with oil. Season with salt and pepper and sprinkle with rosemary. Preheat the barbecue to hot before adding the lamb.
2. Cook the lamb on one side until the first sign of moisture appears then turn and cook to your desired degree of doneness.
3. Remove lamb from heat, loosely cover with foil and rest for 3 minutes. Toss together the lettuce, watercress, avocado and radishes, drizzle with French salad dressing. Serve salad with the lamb chops.