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Garlic lamb with sweet potato champ
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2 cloves garlic, crushed
½ tsp freshly ground black pepper
1 tsp finely chopped rosemary
4 lamb chops, about 450g
600g essential Waitrose Sweet Potatoes, scrubbed and cut into small chunks
2 tsp butter
½ bunch essential Waitrose Salad Onions, finely chopped
150ml Cooks’ Ingredients Lamb or Chicken Stock, hot
1 tbsp balsamic vinegar
1. Combine the garlic with the pepper and rosemary and rub over both sides of the lamb. Leave to stand for 10 minutes.
2. Cook the sweet potatoes in boiling water for 10 minutes or until tender. Drain and return to the pan. Melt the butter in a large frying pan and fry the salad onions for 2 minutes to soften. Add to the sweet potatoes with 50ml of the stock and mash.
3. Reheat the frying pan, add the chops and fry according to pack instructions or until cooked to your liking. Transfer to serving plates with the mash. Add the remaining stock to the frying pan, scraping up the pan juices and cook until slightly reduced. Stir in the vinegar, season and drizzle over the lamb. Serve with seasonal green vegetables.
Cook’s tip If you’re short of time, use a 450g pack Waitrose Mashed Potato instead.
Typical values per serving: