Lamb chops with Sweet Potato and Lemon

This recipe is taken from Bill Granger's Feed Me Now cookbook. If you can get your hands on any of this Australian chef's cookbooks, snap it up. His recipes are the perfect combination of fusion and fresh local ingredients. Easy to make, creative and producing interesting tastes to please even the most discerning of palates!

Serves 4

1 tbls extra virgin olive oil

sea salt

freshly ground pepper

6 lamp chump chops (I could not find this cut in New York so used loin chops instead), trim fat off well

2 red onions, finely sliced

2cm of fresh ginger root grated or minced

4 cloves of garlic

1 red chilli finely chopped

1 tbls ras al hanout (just use a spicy indian pickle sauce if you cannot find it)

5 tomatoes diced (or tin of 400 g chopped tomatoes)

800 g sweet potatoes peeled and cut into large chunks

2 tbls lemon juice or to taste

1 tbls soy sauce

1 tbls honey

1 cinnamon stick

To serve

Steamed couscous or rice with handful of coriander scattered over top.

Preheat oven to 180 degrees C/350 Farenheit/ Gas Mark 4 

Heat olive oil in a flameproof casserole over a medium high heat. Season lamb chops liberally with salt and pepper and brown on both sides. Remove chops and set aside.

Drain off all but one tablespoon of oil from the casserole and reduce heat to medium. Add onions and cook stirring until softened (about 5 minutes). Add ginger, chilli, garlic and ras al hanout and stir for a couple of minutes until fragrant. Add tomatoes and stir over heat for another 5 minutes.

Add lamb chops, sweet potatoes, lemon juice, soy sauce, honey and cinnamon. Pour in about 400 ml of water or just enough to cover chops. Put on lid and cook in oven for 2 hours.

Uncover and skim any fat on surface. If sauce is too thin, reduce on high heat for a few minutes. Adjust the seasoning to your taste - it may need a little more lemon juice.

Serve with steamed rice or couscous.

Comments

[Kathy]

Orla----Earlier today I made a batch of Ras Al Hanout for my Moroccan Chicken. Then I decided to pay a visit to La Mame blog, and here you have a recipe which calls for the same---happens more often than not, doesn't it. It's very easy to make and completely delicious.