Lamb chops & smoked paprika sweet potatoes served on a plate

Lamb chops & smoked paprika sweet potatoes

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Prep: 10 mins Cook: 15 mins

Easy

Serves 2

Serve moreish minted lamb chops with paprika sweet potatoes and a lemon yogurt dressing. Ready in 25 minutes, the dish is ideal for a speedy midweek dinner

Nutrition and extra info

  • Gluten-free

Nutrition: Per serving

  • kcal734
  • fat34g
  • saturates13g
  • carbs52g
  • sugars30g
  • fibre9g
  • protein51g
  • salt1g
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Ingredients

  • ½ small pack mint, chopped (reserve a few leaves to serve)
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 1 garlic clove, crushed
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 lamb chops
  • 2 sweet potatoes, cubed
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 1 red onion, cut into wedges
  • 1 tsp smoked paprika

For the lemon yogurt

  • 35g feta
    Feta

    Feta

    feh-tah

    A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…

  • 75ml natural yogurt
  • ½ lemon, juiced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

  1. Mix the mint and garlic with 1 tbsp of the oil and some seasoning, then rub all over the chops. Heat a frying pan over a high heat and, holding the chops fat-side down, fry until the fat is golden, around 2 mins, then lie flat and fry for 3 mins either side. Cover with foil and set aside.

  2. Meanwhile, put the sweet potatoes in a bowl, cover with cling film and microwave on high for 8 mins.

  3. Put the red onion in the pan you used for the lamb, fry over a medium heat for 3-5 mins, scatter in the paprika, cook for 2 mins, then toss in the sweet potato. Season.

  4. To make the yogurt, mash the feta with a fork, whisk with the yogurt and lemon juice, season well, then add enough water to make it a drizzling consistency. Serve the chops with the sweet potatoes, drizzle over the yogurt and scatter over the mint leaves.

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