Lamb Chops with Roasted Sweet Potato and Steamed Greens
- 4 lamb chops (1 per person)
- 2 handfuls rosemary (increase as required if cooking for more people)
- Garlic, chopped finely
- Salt & pepper
- 1 tsp coconut oil
- Mix the coconut oil, rosemary, garlic, salt and pepper in a bowl until combined and then add the lamp chops. Massage the mixture into the chops with your hands.
Place the chops into a hot frying pan/griddle until golden on both sides and then turn the heat down and cook through as desired.
Tip: As a guideline, but depending on the size and thickness of the meat: Rare = 2-minutes, Medium = 3-5mins & Well Done = 5-8mins. To check, take a sharp knife and cut into the middle of the thickest part and see if its cooked enough for you.
We suggest a medium chop so it will be slightly pink in the centre. Add coleslaw to your plate and some green broccoli or serve with roasted vegetables (recipe can be found on the Greek Meatballs, Roasted Vegetables and Hummus with Greek yoghurt recipe page) or a bed of quinoa.