Spicy Mediterranean Lamb - #LoveLambChallenge
Preparation time
Cooking time
Total time
Spicy lamb chops with flavours of the Mediterranean served with roasted vegetables and sweet potato mash
Recipe type: Mid-week supper
Serves: 2
  • 150g natural yoghurt
  • 2 tbsp ground almonds
  • 3 tsp of Schwartz Cook Art Richly Roasted Spice Blend - Moroccan (alternatively make your own spice blend - see below)
  • Dash of orange juice
  • 4 lamb chops
  • salt and pepper
  • Half a butternut squash, seeds and skin removed
  • Vine tomatoes
  • 1 yellow pepper
  • Fry light spray
  • 2 sweet potatoes
  • Handful of rocket leaves
  • salt and pepper
  • knob of butter
  • Oil oil
  • Balsamic vinegar or balsamic vinegar glaze.
  • To make your own spice mix: Grind 1 tsp of cumin seeds and 1 tsp coriander seeds in a pestle and mortar to a fine mix. Then add 1 tsp of cinnamon, 1 tsp of dried coriander leaf, ½ tsp paprika, salt and pepper. Toast this mixture in a dry frying before adding to the yoghurt
  1. Pre-heat the oven to 180C.
  2. Remove the skin of the butternut squash, using a vegetable peeler and also remove the seeds. Chop into 1 inch size pieces.
  3. Cut the yellow pepper in half and remove the seeds. Chop into similar size pieces as the butternut squash.
  4. Place the chopped butternut squash and pepper into a baking tin, along with the vine tomatoes, sitting them on top. Spray with 'FryLight' oil spray or a drizzle of olive oil. Cook in the oven for 40 minutes.
  5. Now peel the sweet potatoes and chop into large pieces. Put into a pan of cold water with some salt.
  6. Next, place the yoghurt, ground almonds and either the ready-made or homemade spice mix into a bowl. Add a dash of orange juice. Add salt and pepper to taste. Mix thoroughly.
  7. Smother the lamb chops with the ½ of the spiced yoghurt and leave to marinate. (Save the other half of the mix for spreading over the other side of the chops mid-cooking).
  8. When the roasted vegetables have been cooking for 20 minutes, it's time to start cooking the sweet potatoes. Bring the water to the boil and cook the sweet potatoes until soft. When cooked, drain the water and mash the potatoes with salt and pepper and a knob of butter.
  9. When the vegetables are roasted, remove from the oven and keep them warm by covering the dish with foil.
  10. Preheat your grill to a maximum and line a baking tray with baking parchment or a silicone sheet.( It makes washing up easier!).
  11. Place the marinated lamb chops on the prepared baking tray. Slide the tray under the grill and cook the chops for 3-4 minutes by which time the spiced yoghurt should have browned in a few places. Turn the chops over and spread the remaining yoghurt mix on side two. Cook for a further 3-4 minutes. Remove the chops from the grill and leave to rest for 1 or 2 minutes.
  12. Now it's time to plate up.
  13. Spoon the mashed sweet potato into a serving ring. Remove the ring. Place the rocket around the sweet potato and sit the roasted vegetables on top. Drizzle with some olive oil and balsamic vinegar or just balsamic vinegar glaze. Then finally sit two chops each on top of the sweet potato.
Recipe by Edinburgh Foody at https://www.edinburghfoody.com/2016/05/19/spicy-mediterranean-lamb-lovelambchallenge/