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 Farm88 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.