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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.
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