Thursday 20 October 2016

Video: Chef Stuart O'Keeffe dishes up Spicy Lamb Chops with Avocado and Olive Salsa

Published 14/10/2015 | 12:29

Spicy Lamb Chops with Avocado and Olive Salsa
Spicy Lamb Chops with Avocado and Olive Salsa

Chef Stuart O'Keeffe demonstrates one of his favourite lamb dishes.

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Preparation time: 15 minutes (+ refrigeration 30 minutes)

Cooking time: 5 minutes 


Ingredients to serve 4

8 lamb chops

2 tablespoons olive oil

2 teaspsoons Espelette pepper or chilli powder

Salt and pepper


1 lime, juice only

1 avocado, skinned, stoned and diced

3 tomatoes, deseeded and diced

½ red onion, peeled and finely chopped

10 pitted black olives, sliced

Small bunch fresh coriander, chopped


Mix the oil, pepper or chilli and seasoning in a dish. Add the lamb chops, turn to coat well in the oil and cover. Leave to marinate for 30 minutes at room temperature.

Squeeze the lime juice into a small salad bowl. Add avocado, tomatoes, red onion, olives and coriander. Mix and season to taste. Cover and leave in the fridge for 30 minutes.

Preheat the barbecue or grill,  until, until very hot. Then place the lamb chops on the barbecue or grill and cook for 1 minute each side. Lower the heat and continue to cook to suit your taste. Add salt and pepper at the end of cooking.

Serve immediately with the salsa.

Tip: the longer the meat is marinated, the more flavour it will have. If you can, marinade the chops in the fridge for several hours or even the day before. Turn them over from time to time and take out of the fridge 30 minutes before cooking.

For a selection of new and exciting lamb recipes, plus some helpful cooking hints and tips, check out

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