Spiced Lamb Loin Chops With Warm Chickpea Salad


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



Combine lemon juice, cumin and paprika in a glass or ceramic bowl. Add the lamb and set aside for 5 minutes to marinate.

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.

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.