- 2 sweet potatoes
- A 45g pot of butter (at room temperature)
- 2 garlic cloves
- A handful of thyme
- 1 orange
- A head of broccoli
- 4 lamb loin chops
- 3 tsp olive oil
- Sea salt and freshly ground pepper
- Baking tray
- A couple of bowls
- Griddle or frying pan
Heat your oven to 200°C/Fan 180°C/Gas 6. Peel the sweet potatoes and slice each one into eight wedges. Spread them out on a baking tray. Drizzle over 2 tsp oil. Season well. Roast for 35-40 mins till a little charred and tender.
Scoop out 1 tbsp of the butter into a small bowl. Peel and crush the garlic cloves and add half to the bowl. Pick the leaves off 4 thyme sprigs and chuck in as well. Grate in the orange zest. Mash together with a fork and set aside.
Put the rest of the garlic and thyme leaves in a large bowl. Add 1 tsp oil and some seasoning. Place the lamb chops in the bowl and turn them over so they’re well coated in the marinade. Set aside to marinate for 10 mins.
Break the broccoli into small florets. Thinly slice the stem if you like. Set aside.
Warm a griddle or frying pan. When it’s hot, fry the lamb chops for 5-6 mins on one side. Flip over and fry for another 4-5 mins. Transfer to a board or plate. Cover with foil and leave to rest for 10 mins.
Heat the frying pan you cooked the lamb in. Add the broccoli. Stir fry for 5-8 mins till it’s just tender. Add a squeeze of orange juice and season well.
Top the lamb chops with the thyme and garlic butter and serve with the sweet potato wedges and broccoli on the side.
Butter me up
You can add a spoonful of your leftover butter to the stir fried broccoli once it’s cooked and off the heat. Toss well to coat the greens in the melting butter.