How to cook Lamb chops, sweet potato mash & Pico de Gallo

  • Prep time
  • Cook time
  • Difficulty easy
  • Serves 2
How to cook Lamb chops, sweet potato mash & Pico de Gallo

Ingredients

  • Ingredients
  • Chimichurri or natural lamb chops
  • 1 large sweet potato
  • 1 tbsp sour cream
  • sea salt to taste
  • ingredients for Pico de Gallo salsa
  • 1 small red onion, finely chopped
  • 2 vine tomatoes, core & seeds removed finely chopped
  • 1 lime juice & zest
  • 1 tbsp Mexican hot sauce (i like to use Cholula)
  • 50ml extra virgin olive oil
  • Handful mint & or coriander leaves chopped
  • A pinch each of chipotle chili flakes, toasted cumin seeds & smoked paprika

How to cook Lamb chops, sweet potato mash & Pico de Gallo

For Sweet Potato

Prick the potato all over with a fork, wrap in foil with a little sea salt & bake on 200°C /180°C fan assisted (gas 6) for 45 minutes or place on the BBQ coals until fully cooked.

Once cooked carefully peel the skin away & mash until smooth, fold through the sour cream & season to taste.

for lamb chops

To BBQ, set up for direct grilling or set a griddle pan over a high heat.

Start by crisping the fat then sear the chops for 1 to 2 minutes each side until nicely charred.

Leave to rest in a warm place for a couple of minutes.

for salsa verde

Simply mix together all ingredients, taste for seasong & keep to one side.

If making in advance, add the herbs close to time of serving.

How to cook Lamb chops, sweet potato mash & Pico de Gallo

to serve

Serve the chops on top of the sweet potato mash with lashings of salsa & warm tortillas.