Recipe

Paprika lamb loin chops with chickpea salad

  • Serves 4
  • Prep Time 10 mins
  • Cooking Time 8 mins
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Ingredients

  • Serves 4
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Method

  1. Rub the lamb with the smoked paprika, garlic and 1 tbsp oil and cover. Refrigerate for 30 minutes or up to overnight.
  2. 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.
  3. 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.

 

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