Paprika Lamb Loin Chops With Chickpea Salad

Paprika Lamb Loin Chops with

Chickpea Salad



A simple dish full flavor.

Bon Appetit!



  • 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




  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