Marinated Lamb Loin Chops with Chickpea Salad

Lamb Loin Chops

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


  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.