Berry-glazed lamb with watermelon salad

SERVES 8

PREP 20 MINS (PLUS MARINATING)

COOK 10 MINS

INGREDIENTS

•16 lamb chops • ⅓ cup of smooth berry jam •2T olive oil • grated lemon zest • 1½T lemon juice •1T rosemary, chopped, plus extra leaves to serve

FOR THE SALAD •1 red onion, finely sliced • 1T red-wine vinegar • 750g watermelon, rind off, sliced • 4 radishes, finely sliced • 100g Danish feta, cubed • ½ bunch of mint leaves • extra-virgin olive oil, to drizzle

METHOD

1. Place lamb in a shallow dish. Whisk remaining ingredients together. Season. Pour over lamb, turn to coat. Marinate 30 minutes.

2. Get the coals ready. Braai lamb for 6-8 minutes, turning once, for medium (or until cooked to taste). Rest 5 minutes, loosely covered with foil.

3. SALAD In a bowl, combine onion and vinegar. Set aside for 5 minutes, drain. On a platter, combine onion, melon, radish, feta and mint. Season with pepper.

4. Serve lamb on a platter with salad. Drizzle with oil and sprinkle with rosemary.