First posted: Sep 5, 2017

Lamb Chops with Chimichurri and Sweet Potato Wedges


Is there anything better than a good old Lamb Chop on the braai? (Besides the smell of a lamb chop on the braai, that is). In honour of September being Heritabe Month here in South Africa, I’ve shared one of my favourite ways to dress up this local favourite, with crispy on the outside and fluffy on the inside potato wedges, and a bright, green, fresh Chimichurri sauce. Lekker!



Cooks in:        Serves:4

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