Choc mint lamb

HERE’S a recipe that’s perfect for those choc lovers who couldn't finish all their Easter eggs. Barbecue expert Michael Willcocks, from Badass BBQ, shares a great way to make use of that leftover Easter chocolate and add a twist to a classic fave.

Ingredients

1 rack of lamb or 500g of lamb cutlets

1 cup of chopped Easter eggs ⅓ cup vegetable oil

1 tsp salt

2 tbsp lime juice

1 tsp crushed garlic 1 jalapeno

¼ cup fresh mint chopped 1 onion chopped

Method

Coat your lamb cutlets or rack with oil and season well with salt. Put the lamb aside while you make a sauce. For the sauce, crush your leftover Easter eggs and melt them with some vegetable oil, lime juice, crushed garlic, jalapeno, fresh mint, chopped onion and garnish lamb.

Light your barbecue for direct grilling. Chuck it on the grill over medium heat and cook until medium rare. Tie some rosemary stalks together as a brush to baste the lamb with the sauce while cooking.

Serve the lamb with the remaining sauce and garnish with a head of garlic and some fresh mint – and of course some Easter eggs. TIP: Cooking with chocolate is synonymous with baking something sweet, but combining an ingredient as rich as chocolate in savoury dishes, especially barbecue, is a fantastic way to bring out those smoky flavours.