IN MARKET RECIPE Share the lamb Here’s one of the recipes created for MLA’s summer lamb campaign (see page 5). You can find more lamb inspiration at: australianlamb.com.au Dukkah crusted loin chops with watermelon salad Serves 4 8 loin chops, trimmed 1 tbsp olive oil ¼ cup dukkah 80g baby salad leaves 300g seedless watermelon, rind removed and chopped 2 Lebanese cucumbers, roughly chopped ½ cup pitted kalamata olives, halved Zest and juice of 1 lemon, plus extra wedges to serve 100g feta cheese, crumbled Mint leaves Steamed chat potatoes, to serve 1.Brush lamb with half the oil and sprinkle with dukkah. Season. Heat a chargrill pan or barbecue to medium-high and cook chops for 3–4 minutes each side, or until cooked to your liking. Rest on a plate loosely covered in foil for five minutes. 2. In a bowl combine salad leaves, watermelon, cucumber, olives, lemon zest and juice and remaining oil. Season and toss to coat. Top with feta cheese and sprinkle with mint leaves. 3. Serve lamb chops with salad, potatoes and lemon wedges. 47