Lamb Chops with Sweet Potatoes & Lemon
By Bill Granger: Feed Me Now
Published on 13 October 2022
Freshen up this slow-cooked dish with a crunchy radish and minted cucumber salad.Time and servings
2 hrs 50 minsTotal time
4Servings
20 minsPrep time
2 hrs 30 minsCooking time
Ingredients
- 2 cm of root ginger, grated
- 800 g of sweet potatoes
- 500 g of couscous or rice, to serve
- 1 tbsp of extra virgin olive oil
- 6 lamb chops
- 2 red onions, freshly sliced
- 4 garlic cloves
- 1 red chilli, finely chopped
- 1 tbsp of ras el hanout
- 5 tomatoes
- 1 tbsp of soy sauce
- 1 tbsp of honey
- 1 cinnamon stick
- 1 handful of coriander leaves, to serve
- 2 tbsp of lemon juice, or to taste
Method
Step 1
Preheat the oven to 180C/Gas 4. Heat the olive oil in a flameproof casserole over a medium-high heat. Season the lamb chops liberally with salt and pepper, and brown on both sides. Remove the chops and set aside.Step 2
Drain off all but 1 tablespoon oil from the casserole and reduce the heat to medium. Add the onions and cook, stirring, until softened, about 5 minutes. Now add the ginger, garlic, chilli and ras al hanout, and stir for a couple of minutes until fragrant. Add the tomatoes and stir over the heat for another 5 minutes.Step 3
Add the browned lamp chops, sweet potatoes, lemon juice, soy sauce, honey and cinnamon. Pour in about 400ml water, or just enough to cover your chops. Put the lid on and cook in the oven for 2 hours.Step 4
Uncover and skim off any excess fat from the surface. If the sauce is too thin, reduce over a medium-high heat for a few minutes. Adjust the seasoning - you may need an extra squeeze of lemon juice. Serve with steamed couscous or rice, scattering over some coriander leaves.