Name: Lamb chops with harissa yoghurt
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Ingredients: 500g sweet potato, washed; 36.40 gm olive oil; 4 (200g each) lamb forequarter chops; 187.50 ml light Greek-style yoghurt; 2 tsp harissa paste (see note); 40.00 ml chopped fresh coriander leaves; 2 witlof, leaves separated; 250.00 ml fresh flat-leaf parsley leaves; 125.00 ml fresh coriander leaves; 21.00 gm lemon juice; Lemon wedges, to serve

Lamb chops with harissa yoghurt

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Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Experience the diverse tastes of Australia with this mouthwatering BBQ lamb chops recipe.

Ingredients:

500g sweet potato, washed
4 (200g each) lamb forequarter chops
187.50 ml light Greek-style yoghurt
2 tsp harissa paste (see note)
40.00 ml chopped fresh coriander leaves
2 witlof, leaves separated
250.00 ml fresh flat-leaf parsley leaves
125.00 ml fresh coriander leaves
21.00 gm lemon juice

Instructions:

Pierce sweet potato all over with a fork, place on a microwave-safe plate, and microwave on HIGH for 4 minutes until tender. Then, slice sweet potato lengthways into quarters and brush with half of the oil.
Preheat a greased barbecue plate or chargrill over medium-high heat. Grill lamb for 3 to 4 minutes per side for a perfect medium or until done to your preference. Grill sweet potato for 2 to 3 minutes per side until crispy.
Combine yoghurt, flavorful harissa paste, and fresh chopped coriander in a small bowl, stirring until mixed well.
In a medium bowl, mix together witlof, parsley leaves, and coriander leaves. Drizzle with lemon juice and the remaining oil. Gently toss to combine. Drizzle sweet potato with harissa yogurt. Serve lamb chops alongside the sweet potato, salad, and lemon wedges.

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