Hazelnut & oregano pasta
Combine spaghetti with hazelnuts, cream, oregano and parmesan to make an easy meat-free, midweek meal in just 22 minutes. The flavours are divine
Lamb chops & smoked paprika sweet potatoes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- ½ small pack mintchopped (reserve a few leaves to serve)
- 1 garlic clovecrushed
- 2 tbsp olive oil
- 4 lamb chops
- 2 sweet potatoescubed
- 1 red onioncut into wedges
- 1 tsp smoked paprika
For the lemon yogurt
- 35g feta
- 75ml natural yogurt
- ½ lemonjuiced
Nutrition: Per serving
- kcal734
- fat34g
- saturates13g
- carbs52g
- sugars30g
- fibre9g
- protein51g
- salt1g
Method
step 1
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.
step 2
Meanwhile, put the sweet potatoes in a bowl, cover with cling film and microwave on high for 8 mins.
step 3
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.
step 4
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.
