Smoked Paprika Lamb Loin Chops With Chick Pea and Green Olive Salad

Ingredients

8 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

1/4 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 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.