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  4. Smoked paprika Australian lamb loin chops with chickpea and green olive salad
Smoked paprika Australian lamb loin chops with chickpea and green olive salad

Smoked paprika Australian lamb loin chops with chickpea and green olive salad

Serves

4

Prep Time

10

Cook Time

8

Ingredients

8 AUstralian lamb loin chops

2 tsp smoked paprika

2 cloves garlic, chopped

2 tbsp olive oil

400g tin chickpeas, rinsed and drained

1 cup flat-leaf parsley leaves, firmly packed

1/4 cup pitted green olives, roughly chopped

2 tsp sherry vinegar

Method

  • Rub the lamb with the smoked paprika, garlic and 1 tbsp oil and cover. Refrigerate for 30 minutes or up to overnight.
  • Preheat a ridged chargrill to a moderately high heat and season the lamb with salt and pepper. Cook for 4 minutes on each side or until cooked to your liking. Cover and set aside to rest for 5 minutes.
  • Meanwhile, combine the chickpeas, parsley leaves, olives and vinegar together with the remaining oil. Season with salt and pepper and stir to combine. Serve with the rested lamb.
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