Photography: Richard Mortimer

By Suzanne Gibbs

Serving size: Serves 4
Cooking time: Less than 30 minutes
Special options: Egg free, Gluten free, Lactose free, Low Carb, Nut free
Course: Lunch, Main
Favourite flavours: Easy recipes, Lamb

Grilled lamb with chickpea salad recipe

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

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.