- A pot of butter (at room temperature)
- 2 garlic cloves
- A handful of thyme
- 4 lamb loin chops
- 1 sweet potato
- A head of broccoli
- 3 carrots
- 2 tsp olive oil
- Sea salt
- Freshly ground pepper
- A couple of bowls
- Cling film
- Spiraliser, julienne peeler or vegetable peeler
- Colander
- Griddle or frying pan
- Foil
- Wok (optional)
- 1.
Pop 1 tbsp of the butter in a bowl. Peel and grate or crush the garlic cloves. Rinse the thyme. Pat dry. Pick the leaves off 4 sprigs. Add half the garlic and thyme to the butter. Mash together with a fork. Shape into a log. Wrap in cling film. Put to one side.
- 2.
Put the rest of the garlic and thyme leaves in a bowl. Add 1 tsp olive oil and some seasoning. Add the lamb chops. Turn them over to make sure they’re well coated. Put to one side to marinate for 10 mins.
- 3.
Scrub the sweet potato. Peel it. If you have a spiraliser, use it to make noodles out of the sweet potatoes. If not, use a julienne peeler or a vegetable peeler to shave thin ribbons off it.
- 4.
Break the broccoli into small florets. Rinse them in a colander. Trim and peel the carrots. Slice them into matchsticks. Pop to one side.
- 5.
Warm a griddle or frying pan. When it’s hot, add the lamb chops. Fry for 5-6 mins. Flip them over. Fry for another 4-5 mins. Pop them on a board or plate. Cover with foil. Let them rest for 10 mins.
- 6.
Warm 1 tsp olive oil in a wok, or use the frying pan you cooked the lamb in. Add the sweet potato, broccoli and carrot. Stir fry for 5-8 mins till the veg are just soft. Add a splash of water if they start to stick.
- 7.
Season the veg with salt and pepper. Serve the lamb chops topped with the thyme and garlic butter, with the stir-fried veg on the side.
- Tip
Butter me up You can add a little of your leftover butter to the stir-fried veg once they've finished cooking. Just a spoonful to the pan once it is off the heat. Toss the veg to gloss them with the butter.