BBQ Lamb with Minted Guacamole

For the marinade

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

For the minted guacamole

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