Recipe: Barbecue Lamb with Minted Guacamole

The perfect combination of a quality traditional New Zealand product alongside a taste from a country that does hot food for a hot climate so well, Mexico. Ariba mate!

Serves 4-6


  • 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


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.


With thanks to New Zealand Beef and Lamb for the recipe.