Smokey Spanish Lamb Loin Chops With Green Bean and Egg Salad

Ingredients

1 lemon, zested, juiced

80ml (1/3 cup) olive oil

2 tsp smoked paprika

1 tsp sweet paprika

1 tsp garlic powder

2 tbs finely chopped oregano

12 lamb loin chops

CHIVE POTATOES

400g small ruby red delight potatoes, halved

400g chats potatoes, halved

1bn chives, thinly sliced

60ml (¼ cup) extra virgin olive oil

1 lemon, zested finely

GREEN BEAN & EGG SALAD

60ml (¼ cup) red wine vinegar

60ml (¼ cup) olive oil

1 tbs Dijon mustard

3 tsp caster sugar

6 eggs, soft boiled

200g baby green beans, thinly sliced lengthwise

2 vine ripened tomatoes, cut into wedges

2 small red onions, thinly sliced

1 small yellow capsicum, trimmed, thinly sliced

120g baby spinach leaves

Method

To marinate the lamb, place, zest, juice, 2 tablespoons oil, spices, powder, oregano and lamb in a large bowl and toss to combine; season to taste.

Cook potatoes in a medium saucepan of boiling salted water for 25 minutes or until cooked. Drain, and transfer to a heatproof bowl. Add chives, oil and zest season to taste and toss well to combine.

Meanwhile to make the salad, in a large bowl, whisk together vinegar, mustard, sugar and oil. Add remaining ingredients, season to taste and toss well to combine.

Heat BBQ to high heat. Add remaining oil and cook lamb loin chops for 5 minutes, turn and cook for a further 5 minutes or until cooked to your liking. Rest for 5 minute before serving.

Divide salad and chive potatoes among plates and top with lamb loin chops; crusty bread and lemon wedges, to serve.