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
Method
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.
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
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