Spanish Lamb Loin Chops with Tomato Salad

This recipe from Australian Lamb brings together tender lamb loin chops seasoned with smoky paprika and cumin, paired with a fresh and vibrant tomato salad. Perfect for a quick midweek dinner or a relaxed BBQ gathering.

At a glance

16 minutes

Ingredients

8 lamb loin chops, trimmed
2 tbsp olive oil
1 tsp smoked paprika
1 tsp ground cumin
salt and pepper to season

Salad

200g grape tomatoes, halved
200g cherry tomatoes, halved
1 red onion, thinly sliced
1 green capsicum, thinly sliced
1 Lebanese cucumber, peeled, sliced thickly

Dressing

2 cloves garlic, crushed
3 tbsp olive oil
2 tbsp red wine vinegar

Method

Coat lamb with oil and sprinkle with combined smoked paprika, cumin, salt and pepper. Heat the barbeque or grill plate to medium-high heat. Cook lamb, turning once, for about 3-4 minutes per side. Transfer lamb to a plate to rest for 5 minutes, covered loosely with foil.
Meanwhile, combine salad ingredients in a bowl. Combine dressing ingredients in a screw-top jar. Shake well. Add dressing to the salad, and toss gently.
Serve chops with salad and bread if desired.

Tips

You can use this recipe with other lamb cuts like lamb steaks, lamb cutlets, lamb forequarter chops and lamb chump chops.
Add 100g of sliced Boccinicini to the salad for extra flavour and texture.
Extra smoked paprika and cumin can be added to the salad dressing to add extra flavour.
Drizzling a little lemon juice over lamb once rested, adds a little extra zing.

Original Recipe – Australian Lamb