- ½ small pack mint, chopped (reserve a few leaves to serve)
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 1 garlic clove, crushed
- 2 tbsp olive oil
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 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
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.
Meanwhile, put the sweet potatoes in a bowl, cover with cling film and microwave on high for 8 mins.
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.
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.