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How to make Paprika spiced lamb with pineapple and asparagus salad

Yield = 4
Prep time: 0:15
Cook time: 0:10
Total time: 0:25

Ingredients

  • 8 Coles Australian Lamb Loin Chops
  • 3 teaspoons ground paprika
  • Olive oil spray
  • 1/2 small pineapple, peeled, halved, thinly sliced
  • 1 bunch asparagus, thinly sliced lengthways
  • 2 spring onions, thinly sliced
  • 120g Coles Brand Australian Baby Rocket
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice

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.