This Paprika spiced lamb makes a quick and easy weeknight dinner that will wow the whole family. Served with a pineapple and asparagus salad, it's full of freshness.
Serves44
Cook time10 mins10 minutes
Prep time15 mins15 minutes
Ingredients
8 Coles Australian Lamb Loin Chops
3 tsp ground paprika
Olive oil spray
½ small pineapple, peeled, halved, thinly sliced
1 bunch asparagus, thinly sliced lengthways
2 spring onions, thinly sliced
120g Coles Australian Baby Rocket
2 tbs olive oil
1 tbs lemon juice
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Sprinkle lamb with paprika and spray with oil. Heat a barbecue grill or chargrill on medium-high. Cook lamb for 2-3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
Step 2
Meanwhile, spray pineapple with oil. Cook on grill for 3 mins each side or until charred. Toss pineapple, asparagus, spring onion and rocket in a large bowl. Whisk the oil and lemon juice in a small bowl and season. Drizzle over salad.
Step 3
Divide salad and lamb among serving plates. Serve immediately.
