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Recipe: Lamb Chops with Sweet Potatoes

Lamb_herort.jpg

Don’t abandon red meat just because it’s hot outside. Instead, pop this in the oven while you get the last of the day’s sun, then give your guests a Moroccan-inspired treat created by Australian chef Bill Granger, who suggests a mint, radish and cucumber salad side as an alternative to couscous.

Kcal: 720 per serving

Fat: 16.4g per serving

Sat Fat: 5.9g per serving

Preparation time: 20 minutes

Cooking time: 2.5 hours

Ingredients (serves 4):

  • 1 tbsp extra virgin olive oil
  • 6 lamb chump chops (trimmed of fat)
  • Sea salt
  • Freshly ground black pepper
  • 2 red onions, finely sliced
  • 2cm fresh root ginger grated
  • 4 garlic cloves, sliced
  • 1 red chilli (finely chopped)
  • 1 tbsp ras el hanout
  • 5 tomatoes, diced
  • 800g sweet potatoes, peeled and cut into large chunks
  • 2 tbsps lemon juice
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 1 cinnamon stick

To serve:

  • Steamed couscous
  • Handful coriander leaves

Method

Step 1: Preheat oven to 180°C/ gas mark 4. Heat the olive oil in a flameproof casserole dish over a medium high heat. Season the lamb chops liberally with salt and pepper and brown on both sides. Remove the chops and set aside.

Step 2: Drain off all but one tablespoon of oil and reduce the heat to medium. Add the onions and cook until softened, for about five minutes. Now add the ginger, garlic, chilli and ras el hanout and stir for a couple of minutes until fragrant. Add the tomatoes and stir for another five minutes.

Step 3: Add the browned lamb, sweet potatoes, lemon juice, soy sauce, honey and cinnamon. Pour in 400ml water (or enough to cover chops). Put the lid on and cook in the oven for two hours.

Step 4: Uncover and skim off any excess fat. If the sauce is too thin, reduce over a medium heat. Add more lemon juice if needed. Serve with couscous and coriander.

Feed Me Now! Simple Food For All The Family by Bill Granger (£12.99, Quadrille) is out 15 August

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