Speedy Lamb Chops with Rosemary with Sweet Potato Mash

Speedy Lamb Chops with Rosemary with Sweet Potato Mash I can’t think of a better combination of flavours than lamb chops and rosemary. The smell from the oven is only surpassed by the taste when it reaches your mouth.
Serves 4
Preparation time: around 35 minutes

Ingredients:

12 Pork chops
1 Lemon
4 sprigs of Rosemary
2 medium-large sweet potatoes
2 medium-large potatoes
Dash of milk
Butter
Ground black pepper to taste

Directions:
Cut the lemon in half and squeeze out the juice into a bowl.
Remove the leaves from the Rosemary sprigs and finely chop with a sharp knife.
Add Rosemary to the lemon juice along with a good amount of ground pepper to season.
Mix the ingredients together, then rub each side of the pork chops with the mixture.
Place the lamb chops into a roasting tray and put onto top shelf of a pre-heated oven at 200˚C (Gas Mark 6) and cook for 10 minutes, turning once.
Remove the lamb chops briefly to drizzle with more of the herb mixture and return to oven for a further 10-15 minutes, turning once. Keep an eye on the cooking and adjust cooking time to suit your oven if necessary.
Peel and chop the potatoes and sweet potatoes and add to a saucepan of boiling water for around 10 minutes, or until soft. Drain and mash, adding a few Tablespoons of butter, a dash of milk and pepper to taste.
Test doneness of lamb chops by pressing gently. When pressing the lamb meat, you will find it firmer as it is more well done. If you prefer the meat to be well done, you can adjust cooking time to suit.

Serve the lamb chops on a shaped stack of sweet potato mash

Source: Noni

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