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Sweet potato

Twice-baked sweet potatoes with spicy sausage, bitter greens and crispy shallots

1 hour 10 minutes

Carrot recipes

Sweet potato-and-carrot fritters

20 minutes

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15 minutes

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Yellowtail ceviche with tiger’s milk dressing

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55 minutes

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20 minutes

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10 minutes

Chickpea recipes

Coconut smashed chickpeas with sweet potato skins

15 minutes

Lamb recipes

Barbeque-spiced grilled lamb chops

35 minutes

Barbeque-spiced grilled lamb chops

By Phillippa Cheifitz

Serves 2 to 3

Difficulty Easy

Prep Time 15 minutes

Cooking Time 35 minutes

Ingredients

500 g free-range lamb rib chops
2 T Woolworths barbeque rub
2 T olive oil
rocket, lightly dressed, for serving

For the sweet-potato mash:

1 kg Beauregard orange sweet potatoes
3 cups good-quality chicken stock
½ cup naartjie juice
1 T butter
sea salt and freshly ground black pepper, to taste

Method

Trim the chops. Mix the barbeque rub with the olive oil and smear onto the chops. Allow to stand while heating the grill.

Thread the chops onto a skewer and place, fat side up, under the grill, not too close. When the fat is nicely browned and crisp, slide the chops off the skewer. Quickly grill on both sides until browned outside but still rosy-rare. Serve with the sweet-potato mash and rocket.

To make the sweet-potato mash, peel the sweet potatoes and cut into chunks. Simmer in the chicken stock until tender. Drain, reserving the stock, and mash with the naartjie juice. Add ¾ cup chicken stock and mash again. Add the butter and season to taste. Freeze the remaining chicken stock to add to stews or soups.

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Barbeque-spiced grilled lamb chops

Barbeque-spiced grilled lamb chops

Ingredients

Method