Lamb chops with sweet potatoes and cherry tomatoes

AUTHOR
Janie Gentry
DIFFICULTY
very easy
RATING
5 1
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 750 g Sweet potatoes
  • 4 Branches of rosemary
  • 2 Garlic cloves
  • 3 TABLESPOONS Olive oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 800 g Rack of lamb
  • 2 TABLESPOONS Oil
  • 250 g cherry tomatoes
  • 2-3 TABLESPOONS Balsamic vinegar
  • 7-10 Tbsp Sugar
  • baking paper

Directions

  1. 1

    Peel the sweet potato and cut into slices. Wash the rosemary, shake dry and remove the needles. Chop needles finely. Peel garlic and chop finely.

  2. 2

    Mix well rosemary, garlic, 2 tablespoons of olive oil and sweet potatoes in a bowl. Season with salt and pepper. Spread the sweet potato wedges on a baking tray lined with baking paper (leave some space for the meat to be added).

  3. 3

    Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 20-25 minutes.

  4. 4

    Dab meat dry. Season with salt and pepper. Heat the oil in a flat frying pan or a large pan. Sauté the meat in it on both sides for 3-4 minutes, remove. Remove the baking tray with the sweet potatoes from the oven, place the meat next to the sweet potatoes and cook for another 12-14 minutes.

  5. 5

    In the meantime, carefully wash the tomatoes so that the tomatoes remain on the panicles. Heat 1 tablespoon of olive oil in a frying pan. Gently toss the tomatoes in it for about 5 minutes. When the tomato skin bursts open, deglaze with vinegar.

  6. 6

    Season with salt, pepper and sugar.

  7. 7

    Remove sweet potatoes and meat from the oven. Let the meat rest for about 5 minutes, then cut it into pieces between the bones. Arrange sweet potatoes, tomatoes and chops on plates.

Nutrition Facts

KCAL
860 kcal
CARBS
41 g
FATS
65 g
PROTEINS
27 g