lamb
Smoked paprika lamb loin chops with chick pea and green olive salad
Serves
4
Prep Time
10
Cook Time
8
Ingredients
| 8 | lamb loin chops |
| 2 tsp | smoked paprika |
| 2 | cloves garlic, chopped |
| 2 tbsp | olive oil |
| 400g | tin chick peas, rinsed and drained |
| 1 cup | flat-leaf parsley leaves, firmly packed |
| 1/4 cup | pitted green olives, roughly chopped |
| 2 tsp | sherry vinegar |
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. |
