Lamb chops & smoked paprika sweet potatoes

SMART and speedy midweek supper. SERVES 2. Ingredients

½ small pack mint, chopped (reserve a few leaves to serve) 1 garlic clove, crushed 2 tbsp olive oil 4 lamb chops 2 sweet potatoes, cubed 1 red onion, cut into wedges 1 tsp smoked paprika FOR LEMON YOGHURT: 35g feta 75ml natural yoghurt ½ lemon, juiced

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 two minutes, then lie flat and fry for three minutes either side. Cover with foil and set aside.

2. Meanwhile, put the sweet potatoes in a microwave-proof bowl, cover with cling film and microwave on high for eight minutes.

3. Put red onion in pan you used for the lamb, fry over a medium heat for three to five minutes, scatter in the paprika, cook for two minutes, then toss in sweet potato. Season.

4. To make the yoghurt, mash the feta with a fork, whisk with the yoghurt 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 yoghurt and scatter over the reserved mint leaves.