Lamb chops with sweet potatoes and cherry tomatoes

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Peel the sweet potato and cut into slices. Wash the rosemary, shake dry and remove the needles. Chop needles finely. Peel garlic and chop finely.

2. 2

   Mix well rosemary, garlic, 2 tablespoons of olive oil and sweet potatoes in a bowl. Season with salt and pepper. Spread the sweet potato wedges on a baking tray lined with baking paper (leave some space for the meat to be added).

3. 3

   Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 20-25 minutes.

4. 4

   Dab meat dry. Season with salt and pepper. Heat the oil in a flat frying pan or a large pan. Sauté the meat in it on both sides for 3-4 minutes, remove. Remove the baking tray with the sweet potatoes from the oven, place the meat next to the sweet potatoes and cook for another 12-14 minutes.

5. 5

   In the meantime, carefully wash the tomatoes so that the tomatoes remain on the panicles. Heat 1 tablespoon of olive oil in a frying pan. Gently toss the tomatoes in it for about 5 minutes. When the tomato skin bursts open, deglaze with vinegar.

6. 6

   Season with salt, pepper and sugar.

7. 7

   Remove sweet potatoes and meat from the oven. Let the meat rest for about 5 minutes, then cut it into pieces between the bones. Arrange sweet potatoes, tomatoes and chops on plates.

Nutrition Facts

KCAL
860 kcal

CARBS
41 g

FATS
65 g

PROTEINS
27 g