Marinated Lamb Loin Chops with Chickpea Salad
Serves 4 | Marinating Time: 30 mins | Preparation Time: 10 mins | Cooking Time: 8 mins
8 Tasman Butchers 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
¼ cup pitted green olives, roughly chopped
2 tsp sherry vinegar
- Rub the lamb with the smoked paprika, garlic and 1 tbsp oil and cover. Refrigerate for 30 minutes or up to overnight.
- 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.
- 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.