Lamb Chops with Chimichurri and Sweet Potato Wedges recipe

Celebrate Heritage Day later this month with this delicious recipe for Lamb Chops with Chimichurri and Sweet Potato Wedges

Ingredients
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

How To
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.

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

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.

Recipe provided by Sarah Graham, recipe creator and cookbook author. Visit the Sarah Graham food blog to see more.

Recipe ID 34939

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