Lamb chops & smoked paprika sweet potatoes
SERVES 2 PREP 10 mins COOK 15 mins EASY
1/2 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 the lemon yogurt 35g feta
75ml natural yogurt
1/2 lemon, juiced
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.
GOOD TO KNOW calcium • fibre • vit c • iron • 2 of 5-a-day • gluten free PER SERVING 734 kcals • fat 34g • saturates 13g • carbs 52g • sugars 30g • fibre 9g • protein 51g • salt 1.0g