Name: Lamb chops & smoked paprika sweet potatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 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; 35g feta; 75ml natural yogurt; ½ lemon juiced

Lamb chops & smoked paprika sweet potatoes served on a plate

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 the lemon yogurt

35g feta
75ml natural yogurt
½ lemon
juiced

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.