Paprika-spiced lamb with pineapple and asparagus salad

Cooking Salads Paprika-spiced lamb with pineapple and asparagus salad

Add a sweet twist to your barbecue main with this juicy pineapple, asparagus and spring onion salad, perfectly paired with spiced lamb chops.

Lables: Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  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. 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. Divide salad and lamb among serving plates. Serve immediately.

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8 Coles Australian Lamb Loin Chops
3 tsp 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 tbsp olive oil
1 tbsp lemon juice

Adv

Autors
Preparation time
15
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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