LAMB CHOPS WITH ROSEMARY SWEET POTATOES

• porsi: 4

Bahan-bahan

1 red onion, sliced

4 garlic cloves, peeled

2 sprigs of fresh rosemary, leaves picked

3 sweet potatoes, peeled and cut

into large wedges

2 tbsp olive oil

Sea salt and black pepper

2 tbsp wholegrain mustard

4 lamb cutlets

For the minted peas.

1 tbsp olive oil

2 spring onions, chopped

1 tsp mint leaves, chopped

250g peas, thawed if frozen

Knob of butter

Petunjuk

1 Preheat the oven to 220°C/200°C fan/gas mark 7. Toss the onion, garlic, rosemary and sweet potatoes with half of the oil in a roasting tray. Season with salt and pepper and roast for 30-35 minutes until the potatoes are tender and crisp on the edges.

2 Heat a grill pan over a medium-high heat and brush with the remaining oil. Smear the mustard over the lamb cutlets and grill for 3-4 minutes per side. Transfer to a plate, tent with foil and leave to rest for 10 minutes.

3 Meanwhile, heat the oil for the peas in a frying pan over a medium heat. Add the onions, mint and peas. Cover and cook for 3-4 minutes, then mash the peas with the butter and season to taste. Serve with the lamb cutlets and the potatoes.