🍽️ Tender Lamb Chops on Creamy Sweet Potato Salad

Name: Tender Lamb Chops on Creamy Sweet Potato Salad
Total time: 30 min
Yield: 4 servings
Ingredients: 4 lamb chops; 500 g small sweet potatoes; 1 half a lemon (use the zest); juice of one lemon; 4 tbsp olive oil; 2 tbsp honey; 2 tbsp hot mustard; 100 ml vegetable broth; salt; pepper (from the mill)

592 kcal · 30 min · 4 servings

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Ingredients

4 lamb chops
500 g small sweet potatoes
1 half a lemon (use the zest)
juice of one lemon
4 tbsp olive oil
2 tbsp honey
2 tbsp hot mustard
100 ml vegetable broth
salt
pepper (from the mill)

Instructions

1. Whisk lemon juice, lemon zest, honey, and mustard together in a small bowl to create a smooth marinade.
2. Brush the lamb chops generously with half of the marinade.
3. Place the marinated chops into a baking dish.
4. Let the meat marinate in the refrigerator for about 1 hour to absorb the flavors.
5. After marinating, drizzle 2 tablespoons of olive oil over the chops.
6. Preheat the oven to 160 degrees Celsius and place the dish in the center for about 15 minutes to cook the meat gently.
7. Wash the sweet potatoes and boil them in salted water for about 20 minutes until tender but still firm.
8. Drain the cooking water and let the potatoes cool down slightly.
9. Mix the cooled sweet potatoes with the remaining marinade and a little vegetable broth.
10. Wash the spring onions, trim the ends, and slice them into very fine rings.
11. Peel the onion and slice it into thin strips.
12. Fold the spring onion rings and onion strips into the sweet potato salad.
13. Season the salad to taste with salt and pepper.
14. Serve the warm lamb chops directly on top of the sweet potato salad.

Nutrition per serving

kcal: 592
Protein: 31 g · Fett/Fat: 35 g · Carbs: 37 g