Preparation: 10 minutes plus marinating time
Cooking: 8 minutes
8 lamb loin chops
2 tsp smoked paprika
2 cloves garlic, chopped
2 tbsp olive oil
400g tin chick peas, rinsed and drained
1 cup flat-leaf parsley leaves, firmly packed
1/4 cup pitted green olives, roughly chopped
2 tsp sherry vinegar
Rub the lamb with the smoked paprika, garlic and 1 tbsp oil and cover. Refrigerate for 30 minutes or up to overnight.
Preheat a ridged chargrill to moderately high and season the lamb with salt and pepper .Cook for 4 minutes on each side or until cooked to your liking. Cover and set aside to rest for 5 minutes.
Meanwhile, combine the chick peas, parsley leaves, olives and vinegar together with the remaining oil. Season with salt and pepper and stir to combine. Serve with the rested lamb.