Chef Mike Van de Elzen talks with Kerre McIvor about his recipe for a light lamb lunch.

LISTEN TO MIKE VAN DE ELZEN TALK WITH KERRE MCIVOR ABOVE

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 olive oil

Drizzle the lamb chops with olive 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.