Lamb Chops with Chimichurri and Sweet Potato Wedges

Ingredients

Cooks in:30 minutes (mostly unattended)        Serves:4

• 4 x 200g Lamb Chops
• 1 Tbsp olive oil

Chimichurri

• ¼ cup fresh flat-leaf parsley, quite tightly packed (roughly chopped)
• ¼ cup fresh mint, quite tightly packed (roughly chopped)
• 2 cloves garlic, roughly chopped
• 1 tsp lemon zest
• 1 fresh red chilli, deseeded and roughly chopped
• 2 Tbsp lemon juice
• ¼ cup olive oil (3-4 Tbsp)
• Pinch of salt
• Pinch of sugar or healthy natural sweetener, to taste if necessary

For the Sweet Potato Wedges

• 4 medium sweet potatoes, scrubbed and cut into wedges
• 1 Tbsp olive oil
• 1 tsp dried rosemary or thyme

*Serve with a small green side salad and/or garlic bread if you like

What to do

1. Pre-heat oven to 190C. Toss the potato wedges together with the oil and rosemary and season generously with coarse salt. Add to a shallow roasting dish and bake for 40-50 minutes or until golden and cooked through.

2. Make the chimichurri
On a large chopping board or in your food processor, finely chop the parsley, mint and garlic. Transfer to a small bowl and add the remaining ingredients. Check for seasoning and balance of flavours and adjust if necessary. Set aside until serving

3. Meanwhile, season the chops, add a drizzle of olive oil and cook for 3-4 minutes on each side over a braai or in a large pan over medium-high heat. Remove and set aside to rest for about 5 minutes before serving immediately with the chimichurri and a green salad or garlic bread.

Photo Credit @Curtis Gallon

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