Grilled Lamb with Chickpea Salad

Grilled Lamb with Chickpea Salad

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

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

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.