Spanish lamb loin chops, green bean & egg salad

Lamb loin chops cooked in a dry rub of Spanish spices accompanied by potatoes and a green bean and egg salad.

  • Serves 6
  • Prep Time 30 mins
  • Cooking Time 30 mins
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Spanish lamb loin chops, green bean & egg salad


  • Serves 6

Chive potatoes

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  1. To marinate the lamb, place, zest, juice, 2 tablespoons oil, spices, powder, oregano and lamb in a large bowl and toss to combine; season to taste.
  2. Cook potatoes in a medium saucepan of boiling salted water for 25 minutes or until cooked. Drain, and transfer to a heatproof bowl. Add chives, oil and zest season to taste and toss well to combine.
  3. Meanwhile to make the salad, in a large bowl, whisk together vinegar, mustard, sugar and oil. Add remaining ingredients, season to taste and toss well to combine.
  4. Heat a large non-stick frying pan over high heat. Add remaining oil and cook lamb loin chops for 5 minutes, turn and cook for a further 5 minutes or until cooked to your liking. Rest for 5 minute before serving.
  5. Divide salad and chive potatoes among plates and top with lamb loin chops; crusty bread and lemon wedges, to serve.


  1. Add preserved lemon to bean & egg salad.
  2. Substitute eggs with tofu, or your favourite cheese.
  3. Lamb loin chop, also known as the Lamb T-bone are very tender. Substitute with eye of loin or cutlets.
  4. Marinating beef and lamb – a marinade’s job is to enhance the meat by adding an layer of flavour, not to tenderise. Tender meat is achieved by using the right cut for the way you have chosen to cook it. Marinades can be either wet or dry rubs and pastes. Refrigerate the marinating meat unless you are going to cook within 20 minutes of preparation. Whole pieces of meat (like roasts and steaks) can stand for 12 to 24 hours covered in the fridge, while cubes of meat for kebabs should only need 2 or 3 hours marinating time. Rub a dry marinade or paste into the meat about 20 minutes before cooking. If using a wet marinade take the meat from the liquid and lightly pat the meat with absorbent paper. If you do not, the meat will not brown well. Don’t pour marinade over the meat while it’s cooking. This makes the meat stew and causes flare-ups. Do not brush it on the meat during the last minutes of cooking time and never pour raw, leftover marinade over the cooked meat. The marinade mixture must always be bought to boiling point and boiled for a few minutes before using to kill any harmful bacteria. It can then be served alongside the cooked meat.
  5. Eat a variety of cuts from loin cuts. For example; cutlets, steaks through to non-loin cuts e.g. chuck steak, shin.


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