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Spiced lamb chops with warm chickpea & capsicum salad

  • 0:15 Prep
  • 0:15 Cook
  • 6 Servings


  • 12 (about 900g) lamb loin chops
  • 60ml (1/4 cup) fresh lemon juice
  • 3 teaspoons ground cumin
  • 1 1/2 teaspoons sweet paprika
  • 2 x 420g cans chickpeas, rinsed, drained
  • 1/2 cup drained coarsely chopped Sandhurst Char-Grilled Capsicum
  • 60ml (1/4 cup) extra virgin olive oil
  • 1 red onion, halved, thinly sliced
  • 2 garlic cloves, crushed
  • 2 tablespoons red wine vinegar
  • 1 1/2 cups fresh continental parsley leaves


  • 1
    Combine lemon juice, cumin and paprika in a glass or ceramic bowl. Add the lamb and set aside for 5 minutes to marinate.
  • 2
    Preheat a chargrill on medium-high. Cook the lamb for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest.
  • 3
    Combine the chickpeas and capsicum in a bowl. Heat the oil in a large frying pan over medium heat. Cook the onion, stirring often, for 3 minutes or until soft. Add the garlic and red wine vinegar. Cook for 1 minute or until aromatic. Pour over the chickpea mixture. Add the parsley and gently toss to combine. Divide the chickpea salad among serving plates. Top with the lamb chops.

Source: taste.com.au


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