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

Name: How to cook Lamb chops, sweet potato mash & Pico de Gallo
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 2

10 mins
45 mins
easy
2

Recipe by

Jeff Baker

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

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Introduction

Flavour-packed lamb loin chops in a chimichurri marinade, perfect for grilling outdoors on the BBQ or in a hot griddle pan if the weather is not so kind. Here I pair the chops with a simple sweet potato mash enriched with a little sour cream & my take on Pico de Gallo, a very simple fresh Mexican salsa which goes great with pretty much anything savoury.

Method

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.

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.

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

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