Pan-Fried Lamb Chops with Sweet Potato and Tomato Chilli Salsa

Pan-fried lamb chops served over concentric sweet potato rounds with a fresh, spicy tomato and coriander salsa.

Lamb High Protein Gluten Free Sweet Potato Salsa

Estimated Nutrition

Calories

1184.2

kcal / serving

1184.2 kcal total

Carbs

38.6g

per serving

38.6 g total

Fat

94.1g

per serving

94.1 g total

Protein

52.4g

per serving

52.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

4.2

Caster Sugar

CondimentsSauces

Red Wine Vinegar

Dairy

Butter

Meat

piece

Lamb Chop

NutsSeeds

Salt

To taste

Black Pepper

Freshly ground, to taste

clove

Garlic

Skin-on, crushed

clove

Garlic

Peeled and chopped

Coriander

Fresh, chopped

OilsFats

Olive Oil

For the lamb

Olive Oil

For the sweet potato

Vegetables

0.5

piece

Sweet Potato

Peeled and sliced into rounds

piece

Plum Tomato

Chopped

piece

Green Chilli

Chopped

0.25

piece

Onion

Chopped

Method

Preheat the oven to 180°C.

Season the lamb chops with salt and pepper.

Heat 30ml olive oil in an ovenproof pan and fry lamb with garlic for 3 minutes per side.

Transfer the pan to the oven and cook for 8 minutes before resting the meat.

Arrange potatoes on a plate, top with lamb, and surround with salsa.

Heat 15ml oil and 25g butter in a second ovenproof pan.

Arrange sweet potato rounds in circles and scatter with chopped garlic and seasoning.

Fry for 2 minutes, turn over, and roast in the oven for 10 minutes.

Stir together chopped tomato, chilli, onion, sugar, vinegar, and coriander in a bowl.