Ingredients
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12 (about 900g) lamb loin chops
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60ml (1/4 cup) fresh lemon juice
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3 teaspoons ground cumin
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1 1/2 teaspoons sweet paprika
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2 x 420g cans chickpeas, rinsed, drained
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1/2 cup drained coarsely chopped Sandhurst Char-Grilled Capsicum
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60ml (1/4 cup) extra virgin olive oil
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1 red onion, halved, thinly sliced
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2 garlic cloves, crushed
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2 tablespoons red wine vinegar
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1 1/2 cups fresh continental parsley leaves
Method
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1Combine lemon juice, cumin and paprika in a glass or ceramic bowl. Add the lamb and set aside for 5 minutes to marinate.
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2Preheat 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.
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3Combine 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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