Serves 4-6

Ingredients

•  6 Quality Mark lamb leg steaks (or loin chops), fully trimmed

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

Method

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.