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Grilled lamb with chickpea salad
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Photography: Richard Mortimer
- ¼ cup (60ml) extra virgin olive oil
- 1 teaspoon dried oregano
- 2 tablespoons lemon juice
- 8 lamb loin chops
- 400g can chickpeas, drained, rinsed
- 1 avocado, cut into cubes
- 250g cherry tomatoes, halved
- 160g snow pea sprouts
Combine 1 tablespoon of oil, oregano and half of lemon juice in a shallow dish. Add lamb chops, season with pepper and turn to coat. Cover and set aside.
Meanwhile, combine chickpeas, avocado, tomatoes and snow pea sprouts in a bowl. Combine remaining oil and lemon juice and drizzle over salad. Season to taste and toss gently to combine.
Heat a chargrill on high and cook chops for 2-3 minutes each side, until cooked to your liking. Serve lamb with chickpea salad.