Wednesday, 12 July 2017

Lamb Chops with Sweet Potatoes and Mint Chimichurri

A simple but very tasty dish, packed with flavour, colour and nutrients. It's paleo and AIP compliant, too.

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I love lamb chops. They're quick to cook, tasty and you get that primal thing too, where you just pick it up by the bone and nibble away. No knives and forks in our house, not when there are lamb chops on the table.

In this recipe I've paired them with roasted sweet potato wedges and a minty chimichurri salsa. One: because it tastes AMAZING, and two: because I'm always messing about with chimichurri and finding new ways to eat it on everything. The chimichurri lasts for 3-4 days in the fridge at its best - so if you have any leftover you can spoon it onto the side of any meats or even roasted veggies and salads.




Lamb Chops with Sweet Potatoes and Mint Chimichurri
Serves 4
Ingredients
3 large sweet potatoes, cut into thick wedges
pinch of salt
1 tbsp olive oil
8 lamb chops (bank on 2 per person, if they're small)
small bunch fresh parsley
6-8 fresh mint leaves
1 garlic clove, peeled and chopped
1-2 tbsp extra virgin olive oil
1 tsp apple cider (or white wine) vinegar
pinch of salt

Method
Take the sweet potato wedges and scatter them onto a baking tray lined with foil or greaseproof paper. Sprinkle over the salt and pour over the olive oil and toss well to coat. Slide into an oven preheated to gas mark 6/200ºC/400ºF and roast for 20 minutes, until tender. Give them a shake and turn them over half way through cooking. 

While the sweet potato wedges are cooking, lay the lamb chops out on a grill tray lined with foil (this will make washing up easier), add another pinch of salt and a drizzle of olive oil and grill for about 6 minutes per side, or until cooked to your liking. Take out and leave to rest until the sweet potatoes are ready. 

Add the parsley, mint, garlic, extra virgin olive oil, apple cider vinegar and salt to a small food processor (or chop and mix by hand) until you get a fairly smooth, green sauce. 

To serve, arrange the cooked sweet potato wedges onto a plate and top with the lamb chops. Drizzle the minty chimichurri all over and serve, alongside your favourite green veggies, if you like. 

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