Ingredients
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500g sweet potato, washed
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2 tablespoons olive oil
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4 (200g each) lamb forequarter chops
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3/4 cup Coles Simply Less light Greek-style yoghurt
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2 teaspoons harissa paste (see note)
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2 tablespoons chopped fresh coriander leaves
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2 witlof, leaves separated
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1 cup fresh flat-leaf parsley leaves
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1/2 cup fresh coriander leaves
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1 tablespoon lemon juice
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Lemon wedges, to serve
Method
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1Using 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.
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2Heat 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.
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3Place yoghurt, harissa paste and chopped coriander in a small bowl. Stir to combine.
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4Combine 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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