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Lamb chops & smoked paprika sweet potatoes served on a plate

Lamb chops & smoked paprika sweet potatoes

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Rating: 5 out of 5.6 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Gluten-free
Nutrition: Per serving
NutrientUnit
kcal734
fat34g
saturates13g
carbs52g
sugars30g
fibre9g
protein51g
salt1g
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Ingredients

For the lemon yogurt

Method

  • STEP 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.

  • STEP 2

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

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, December 2017

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Overall rating

Rating: 5 out of 5.6 ratings
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