Lamb chops & smoked paprika sweet potatoes

Serve moreish minted lamb chops with paprika sweet potatoes and a lemon yogurt dressing. Ready in 25 minutes, the dish is ideal for a speedy midweek dinner

  • Prep:10 mins
    Cook:15 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 734
  • fat 34g
  • saturates 13g
  • carbs 52g
  • sugars 30g
  • fibre 9g
  • protein 51g
  • salt 1g


  • ½ small pack mint, chopped (reserve a few leaves to serve)
  • 1 garlic clove, crushed
  • 2 tbsp olive oil
  • 4 lamb chops
  • 2 sweet potatoes, cubed
  • 1 red onion, cut into wedges
  • 1 tsp smoked paprika
  • 35g feta
  • 75ml natural yogurt
  • ½ lemon, juiced


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

  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. 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.

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