Lamb loin chops with heirloom tomato salad

Lamb loin chops with heirloom tomato salad

Serves: 4 | Preparation Time: 15 mins | Cooking Time: 10 mins


8 x Tasman lamb loin chops, trimmed
1 tbsp olive oil

Heirloom tomato salad:
800g mixed heirloom tomatoes, sliced
400g can of chickpeas, rinsed
¼ cup extra virgin olive oil
2 tbsp red wine vinegar
Pinch of caster sugar
1 cup fresh ricotta
1 cup small basil leaves

  1. Preheat a chargrill to moderately high. Brush the lamb with oil and season 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.
  2. For the salad, combine oil, vinegar and sugar. Season with salt and pepper. Lay tomatoes in a single layer on a platter and scatter with chickpeas and ricotta.
  3. Drizzle the dressing over the salad and top with basil leaves. Serve with lamb.

Recipe kindly provided by Australian Beef & Lamb (MLA)

Results may vary.