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Lamb chops with harissa yoghurt

  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings


  • 500g sweet potato, washed
  • 2 tablespoons olive oil
  • 4 (200g each) lamb forequarter chops
  • 3/4 cup Coles Simply Less light Greek-style yoghurt
  • 2 teaspoons harissa paste (see note)
  • 2 tablespoons chopped fresh coriander leaves
  • 2 witlof, leaves separated
  • 1 cup fresh flat-leaf parsley leaves
  • 1/2 cup fresh coriander leaves
  • 1 tablespoon lemon juice
  • Lemon wedges, to serve


  • 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.

Source: taste.com.au


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