Lamb Chops On Sweetpotato Recipes

LAMB CHOPS & SMOKED PAPRIKA SWEET POTATOES

Steps:

• Mix the mint and garlic with 1 tbsp of the oil and some seasoning, then rub all over the chops. Heat a frying pan over a high heat and, holding the chops fat-side down, fry until the fat is golden, around 2 mins, then lie flat and fry for 3 mins either side. Cover with foil and set aside.
• Meanwhile, put the sweet potatoes in a bowl, cover with cling film and microwave on high for 8 mins.
• Put the red onion in the pan you used for the lamb, fry over a medium heat for 3-5 mins, scatter in the paprika, cook for 2 mins, then toss in the sweet potato. Season.
• To make the yogurt, mash the feta with a fork, whisk with the yogurt and lemon juice, season well, then add enough water to make it a drizzling consistency. Serve the chops with the sweet potatoes, drizzle over the yogurt and scatter over the mint leaves.

LAMB CHOPS ON SWEETPOTATO

Steps:

• Preheat the oven to 220C.
• Place sweet potato rings in a roasting tray. Sprinkle over the rosemary, garlic, butter and olive oil.
• Pack the lamb chops on top. Flavour generously with salt and pepper.
• Place in the warm oven and roast for about 20-25 minutes or until the lamb chops are golden brown and cooked through. Serve immediately.

MOROCCAN LAMB & SWEET POTATO STEW

Steps:

• Preheat the oven to 180°C Heat the oil in a nonstick flameproof casserole over moderately high heat. Add the lamb and cook for 4 minutes or until lightly browned. Transfer the lamb to a plate and put aside. Add the chopped onion and garlic to the casserole and cook for 5 minutes or until the onion is tender.
• Return the lamb to the casserole. Add the coriander, cumin, paprika, and salt and pepper to taste, stirring to coat. Add the tomato paste and 1 cup water and bring to the boil. Add the quartered onions. Cover and transfer the casserole to the oven. Bake for 30 minutes.
• Add the sweet potatoes, mushrooms, prunes and 1/3 cup water. Cover and bake for 30 minutes or until the lamb and potatoes are tender. Top with the parsley and serve with rice, if using.

LAMB AND SWEET POTATO STEW

Steps:

• In a bowl toss lamb with flour and salt and pepper to taste. In a 10-inch skillet heat oil over moderately high heat and sauté garlic, stirring, 1 minute. Add lamb and brown, stirring, about 2 minutes. Add wine and boil 1 minute. Add water and cinnamon stick and scatter sweet potato on top. Simmer stew, covered, about 30 minutes, or until lamb is tender, and season with salt and pepper.

CUMIN SCENTED LAMB CHOPS WITH SWEET POTATO MASH

Steps:

• Mix together the garlic, olive oil, cayenne pepper, paprika, cumin and lemon juice. Trim off any excess fat from the chops, season with salt and pepper and place on a plate. Brush all over with the oil mixture and let sit for half an hour if possible, but not necessary.
• Peel and cut the white potatoes into chunks, placing in a pan of cold salted water. Bring to the boil and cook for 5 minutes. In the meantime peel the sweet potatoes and cut into chunks. Add to the white potatoes and cook for 10 minutes more until tender.
• meanwhile put the chops under a medium hot grill and grill for about 5 minutes on each side until golden and cooked through.
• Heat the butter with the chili flakes in a small frying pan, add the onions and simmer for 2 minutes. Remove from the heat.
• Drain the potatoes and return to the pan, break up with a fork and add the onion mixture. Keep the texture chunky. Season if needed.
• Serve the lamb chops with the potatoes.

LAMB CHOPS WITH MASHED SWEET POTATOES AND ONIONS

Steps:

• Heat oil in heavy large Dutch oven over high heat. Working in batches, add lamb bones; sauté until well browned, stirring often, about 10 minutes. Transfer bones to platter. Add onion and sauté until brown, about 12 minutes. Return bones to Dutch oven. Add both broths, garlic and thyme and bring to boil. Reduce heat, partially cover Dutch oven and simmer 2 hours.
• Strain sauce into heavy small saucepan, pressing hard on solids to release liquid. Discard solids. Boil sauce until reduced to 2/3 cup, about 20 minutes. Spoon fat off surface. Set sauce aside.
• Cook sweet potatoes in large pot of boiling salted water until tender, about 13 minutes. Drain. Melt butter in heavy medium skillet over medium-high heat. Add onion and minced thyme and sauté until onion is golden brown, about 10 minutes. Transfer sweet potatoes and onion mixture to processor and puree until almost smooth. Stir in cloves. Season with salt and pepper. (Sauce and sweet potatoes can be prepared 1 day ahead. Cover separately and chill.)
• Season lamb with salt and pepper. Heat 1 tablespoon oil in large skillet over high heat. Working in batches, add lamb; cook to desired doneness, adding more oil to skillet as necessary, about 4 minutes per side for medium-rare.
• Meanwhile, bring sauce to simmer. Rewarm sweet potatoes in medium skillet over low heat, stirring often.
• Place large spoonful of potatoes in center of each of 4 plates. Top each with 2 chops. Spoon sauce over. Garnish with thyme sprigs.