Harissa lamb chops with sweet potato mash
Serves: 2
Prep time: 10 minsTotal time: 
Recipe photograph by Stuart West
Harissa lamb chops with sweet potato mash
This is an easy, rather special meal for two that will cheer you up on a cold and wet evening. Add a splash of orange juice to the mash for a zesty kick if you like
Serves: 2
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
518Kcal
Fat
20gr
Saturates
7gr
Carbs
45gr
Sugars
14gr
Fibre
8gr
Protein
38gr
Salt
0.8gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 75g natural yogurt
- 1 tbsp rose harissa paste
- 4 thin cut lamb chops
- 2 sweet potatoes, peeled and chopped (about 400g)
- 2 tsp olive oil
- 2 garlic cloves, finely chopped
- 1 red chilli, deseeded and finely diced
- 160g young spinach
Step by step
- Combine the yogurt and harissa, seasoning well. Add the chops, cover and leave to sit for 10 minutes.
- Bring a large pan of salted water to the boil and boil the sweet potatoes for 10 minutes, or until tender. Drain, mash and season to taste.
- Heat 1 teaspoon of olive oil in a non-stick frying pan over a medium heat. Add the lamb (shaking off the excess marinade) and brown the edges in the pan, then cook for 2 minutes each side or until done to your liking. Remove to a plate and let them rest for 2-3 minutes, loosely covered with foil.
- Put the remaining oil, garlic and chilli in a large saucepan, heating gently until the garlic is fragrant but not browned. Stir in the spinach in batches, cooking for 2 minutes or until starting to wilt. Season and serve with the mashed sweet potato and the chops piled on top.
