Lamb chops & smoked paprika sweet potatoes

• mint↗½ small pack

  chopped (reserve a few leaves to serve)

• garlic clove↗1

  crushed

• olive oil↗2 tbsp tbsp
• lamb chops↗4
• sweet potatoes↗2

  cubed

• red onion↗1

  cut into wedges

• smoked paprika↗1 tsp tsp
• feta↗35g g
• natural yogurt↗75ml ml
• lemon↗½

  juiced

Step-by-step instructions

1. 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.

2. 2

   Meanwhile, put the sweet potatoes in a bowl, cover with cling film and microwave on high for 8 mins.

3. 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.

4. 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.