Lamb chops, salsa & sweet potato wedges

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Lamb chops, salsa & sweet potato wedges

Is there anything better than lamb chops on the braai? We've stolen this amazing recipe from Sarah Graham, made with a delicious chimichurri salsa, and sweet potato wedges! Happy Munching!


- 4 x 200g lamb chops

- olive oil

- 4 medium sweet potatoes, washed & cut into wedges

-1 tsp dried rosemary/ thyme 


For the chimichurri:

- 1/2 cup fresh flat-leaf parsley & fresh mint (roughly chopped)

- 1-2 cloves garlic, roughly chopped

- 1 tsp lemon zest

- 1 fresh red chilli, deseeded and roughly chopped

- 2 Tbsp lemon juice

- 3-4 Tbsp olive oil

- pinch salt

- pinch sugar, or sweetener alternative, to taste


 1. Pre-heat oven to 190 degrees. Drizzle the potato wedges with the oil and herbs and season with salt, giving it a good mix. Bake for 40-50 minutes or until golden and cooked through.

2. Make the chimichurri. On a large chopping board or in your food processor, finely chop the parsley, mint and garlic. Transfer to a small bowl and add the remaining ingredients. Check for seasoning and balance of flavours and adjust if necessary. Set aside until serving

3. Meanwhile, season the chops, add a drizzle of olive oil and cook for 3-4 minutes on each side over a braai or in a large pan over medium-high heat. Remove and set aside to rest for about 5 minutes before serving immediately with the chimichurri and potato wedges. Add a green salad, some garlic bread...yum!


This recipe comes from Sarah Graham. Visit her website for more tasty recipe inspiration. 


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