- Serves 4
Spanish Lamb Loin Chops with Tomato Salad
Coat lamb with oil and sprinkle with combined smoked paprika, cumin, salt and pepper. Heat barbeque or grill plate to medium-high heat. Cook lamb, turning once, for about 3-4 minutes per side. Transfer lamb to a plate to rest for 5 minutes, covered loosely with foil.
Meanwhile combine salad ingredients in a bowl. Combine dressing ingredients in a screw-top jar. Shake well. Add dressing to salad, toss gently.
Serve chops with salad and bread if desired.
You can use this recipe with other lamb cuts like lamb steaks, lamb cutlets, lamb forequarter chops and lamb chump chops.
- Add 100g of sliced Boccinicini to the salad for extra flavour and texture.
Extra smoked paprika and cumin can be added to the salad dressing to add extra flavour.
Drizzling a little lemon juice over lamb once rested, adds a little extra zing.