¼ cup extra virgin olive oil1 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 peas
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.
Combine chickpeas, avocado, tomatoes and snow peas in a bowl. Combine remaining oil and lemon juice and drizzle over salad. Season to taste and toss gently to combine.
On a bbq or chargrill cook chops for 2-3 minutes each side, or until cooked to your liking. Serve lamb on the chickpea salad. Serves 4.
Try this with the Tallis Dookie Hills Viognier 2007