Lamb Chops with Sweet Potatoes, Peppers & Mojo Verde
Serves: 4
Ingredients
For the Lamb and Vegetables:
• 8 thick lamb loin or chump chops
• 2 tsp ground cumin (split)
• 10 tbsp extra virgin olive oil (split)
• 650g sweet potatoes (unpeeled, cut into chunks)
• 2 medium onions (cut into wedges)
• 2 red peppers (halved, deseeded, and cut into strips)
• Sea salt & freshly ground black pepper
For the Mojo Verde:
• 3 garlic cloves, chopped
• 1 green pepper (halved, deseeded, and chopped)
• 2 tbsp white wine vinegar
• 100g fresh coriander leaves
Instructions
1. Marinate: Toss the lamb chops with 1 tsp of the cumin, seasoning, and 5 tbsp of the olive oil. Cover and refrigerate while you prep the rest.
2. Roast Veg: Preheat oven to 180°C fan (375°F). Place sweet potatoes, onions, and red peppers in a roasting tin. Season, add the remaining 5 tbsp oil, and toss. Roast for 30 minutes, turning once.
3. Mojo Verde: While veg roasts, put the garlic, green pepper, vinegar, 1 tsp cumin, and coriander in a food processor. Blitz until smooth, scraping down the sides as needed.
4. Sear: Heat a frying pan over high heat. Sear the chops for about 1½ minutes on each side until well-colored.
5. Finish: Take the roasting tin out, place the seared chops on top of the vegetables, and return to the oven for a final 10 minutes. The chops should be cooked through but slightly rare.
6. Serve: Plate the lamb and vegetables and drizzle generously with the mojo verde.
Nutrition (est.): ~710 cal | 42g protein | 48g fat | 32g carbs | 8g fibre