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Paprika spiced lamb with grilled pineapple and asparagus salad

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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.

  • Serves4
  • Cook time10 minutes
  • Prep time15 minutes
Paprika spiced lamb with grilled pineapple and asparagus salad


  • 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

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. 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.
  2. 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.
  3. Step 3

    Divide salad and lamb among serving plates. Serve immediately.