- 8 lamb loin chops
- 2 tsp smoked paprika
- 2 cloves garlic
- 2 tbsp olive oil
- 400 g 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
- Lemon wedges, to serve
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 moderately high 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 chick peas, parsley leaves, olives and vinegar together with the remaining oil. Season with salt and pepper and stir to combine. Serve with the rested lamb and lemon wedges.