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- 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.
