September 3, 2020
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
- 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 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
Ingredients 70 g chocolate protein powder 2 tbsp raw cacao powder (replace cocoa 1:1) 170 g smooth peanut butter 5 tbsp milk of choice (add 1 extra tbsp if mixture feels too thick) 3 tbsp maple syrup Optional: ½ tsp vanilla extract or a pinch of salt (helps balance cacao’s bitterness) For the Chocolate Topping 100 g dark chocolate (70% or higher) 1 tsp coconut oil Instructions Step 1 Mix the peanut butter, maple syrup and milk in a large bowl. Step 2 Add the protein powder and cacao and mix to form a smooth dough. Step 3 Roll out between two pieces of baking paper to your preferred thickness. Use a Christmas tree cookie cutter to cut out Christmas tree shapes. Freeze for 30-60 minutes Step 4 Break up the dark chocolate into a heat-proof bowl and add the coconut oil. Melt in the microwave, then drizzle on top of the chilled brownies ensuring the sides are covered. Step 5 Freeze again for around 10 minutes or until the chocolate is set. Nutrition and Cooking Times Prep time: 30 minutes | Freeze time: 60 minutes | Total time: 1 hour 30 minutes Nutrient Value: Calories: 210kcal | Protein: 10g | Fat: 18g | Carbohydrates: 13g
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