Spanish Lamb Chops with a Honey, Olive and Chickpea Salad

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2 people
Meal course
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1 .
For the lamb
4 large
Lamb cutlets
1 tsp
Smoked paprika
1 tsp
Ground cumin
1/2 tsp
1/2 tsp
5 Sprig
Fresh Thyme
2 whole
Garlic clove - peeled and finely chopped
1 Drizzle
Olive oil
1 Twist
Salt and pepper
2 .
For the salad
200 g tin
Chick peas - drained and washed
1 handful
Fresh coriander - roughly chopped
1/4 medium
Red onion - peeled and finely sliced
1 handful
Green olives - pitted and roughly chopped
1/2 tbsp
Red wine vinegar
1 Drizzle
Olive oil
1/2 tbsp
1/4 tsp
Ground cumin
1 whole
Red chilli - deseeded and finely chopped
Spanish Lamb Chops with a Honey, Olive and Chickpea Salad
  1. Mix up the ingredients for the marinade and smother the lamb chops in it. Cover and marinate in the fridge for at least 2 hours, ideally overnight.
  2. When you’re ready to cook the lamb, toss together the ingredients for the salad and heat your BBQ (if you are cooking this inside then just use a griddle pan instead)
  3. Grill the lamb chops for 1 ½ minutes on each side and then repeat the process until cooked to your liking (depending on size you will be looking at 4 ½ to 6 minutes in total). Allow the lamb to rest for 2 minutes before serving with the salad and enjoying! (we also through some corn on)

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