Paprika Spiced Lamb, Grilled Pineapple and Asparagus Salad

Ingredients

8 lamb loin chops
3 tsp ground paprika
Olive oil spray
1/2 pineapple, peeled, halved, thinly sliced
1 bunch asparagus, thinly sliced lengthways
2 spring onions, thinly sliced
120 g baby rocket
2 Tbs olive oil
1 Tbs lemon juice

Method

Sprinkle lamb with paprika and spray with oil. Heat a barbeque grill or char-grill on medium-high. Cook lamb for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.

Meanwhile, spray pineapple with oil. Cook on grill for 3 minutes 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.

Divide salad and lamb among serving plates. Serve immediately.

Credits: Coles

Photo Credits: Coles