Lamb chops with harissa yoghurt

Method

• 1
  Using a fork, pierce sweet potato all over. Place on a microwave-safe plate. Microwave on HIGH (100%) for 4 minutes or until tender. Quarter sweet potato lengthways. Brush with half the oil.
• 2
  Heat a greased barbecue plate or chargrill on medium-high. Cook lamb for 3 to 4 minutes each side for medium or until cooked to your liking. Cook sweet potato for 2 to 3 minutes each side or until crisp.
• 3
  Place yoghurt, harissa paste and chopped coriander in a small bowl. Stir to combine.
• 4
  Combine witlof, parsley leaves and coriander leaves in a medium bowl. Drizzle with lemon juice and remaining oil. Toss gently to combine. Drizzle sweet potato with harissa yoghurt. Serve lamb chops with sweet potato, salad and lemon wedges.