- 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
- Foil
- 1.
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.
- 2.
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.
- 3.
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.
- 4.
Break the broccoli into small florets. Thinly slice the stem if you like. Set aside.
- 5.
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.
- 6.
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.
- 7.
Top the lamb chops with the thyme and garlic butter and serve with the sweet potato wedges and broccoli on the side.
- Tip
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.