Grilled lamb with chickpea salad

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Grilled lamb with chickpea salad
Photography: Richard Mortimer
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Ingredients

  • 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

Preparation method

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.

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