Preparation: 30 minutes
Cooking: 30 minutes
1 lemon, zested, juiced
80ml (1/3 cup) olive oil
2 tsp smoked paprika
1 tsp sweet paprika
1 tsp garlic powder
2 tbs finely chopped oregano
12 lamb loin chops
400g small ruby red delight potatoes, halved
400g chats potatoes, halved
1bn chives, thinly sliced
60ml (¼ cup) extra virgin olive oil
1 lemon, zested finely
GREEN BEAN & EGG SALAD
60ml (¼ cup) red wine vinegar
60ml (¼ cup) olive oil
1 tbs Dijon mustard
3 tsp caster sugar
6 eggs, soft boiled
200g baby green beans, thinly sliced lengthwise
2 vine ripened tomatoes, cut into wedges
2 small red onions, thinly sliced
1 small yellow capsicum, trimmed, thinly sliced
120g baby spinach leaves
To marinate the lamb, place, zest, juice, 2 tablespoons oil, spices, powder, oregano and lamb in a large bowl and toss to combine; season to taste.
Cook potatoes in a medium saucepan of boiling salted water for 25 minutes or until cooked. Drain, and transfer to a heatproof bowl. Add chives, oil and zest season to taste and toss well to combine.
Meanwhile to make the salad, in a large bowl, whisk together vinegar, mustard, sugar and oil. Add remaining ingredients, season to taste and toss well to combine.
Heat BBQ to high heat. Add remaining oil and cook lamb loin chops for 5 minutes, turn and cook for a further 5 minutes or until cooked to your liking. Rest for 5 minute before serving.
Divide salad and chive potatoes among plates and top with lamb loin chops; crusty bread and lemon wedges, to serve.