Paprika Lamb Loin Chops With Chickpea Salad

Paprika Lamb Loin Chops with

Chickpea Salad

A simple dish full flavor.

Bon Appetit!

INGREDIENTS

• 8 lamb loin chops
• 2 tsp smoked paprika
• 2 cloves garlic, chopped
• 2 tbsp olive oil
• 400g tin chickpeas, rinsed and drained
• 1 cup flat-leaf parsley leaves, firmly packed
• ¼ 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 chickpeas, parsley leaves, olives, and vinegar together with the remaining oil. Season with salt and pepper and stir to combine. Serve with the rested lamb