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Minted Lamb Chops with Sweet Potato and Bak Choy

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July 2, 2014 by marksetchfield

IMG_6495Serves 4, prep time, 20 minutes, cooking time 30 minutes

INGREDIENTS
tbsp olive oil

tbsp fresh mint, chopped
2 garlic cloves, chopped
1/2 teaspoon salt
1/2 teaspoon ground black pepper
8 lamb chops trimmed of excess fat
2 large sweet potatoes
A knob of butter
2 tbsp of cold milk
4 bunches of bak choy
2 tbsp of sesame oil
4 tbsp of cream Fraiche

METHOD
Peel and cube the sweet potato and boil in salted water. Next, wash the lamb chops, dry with kitchen towel, place in a dish and season. Chop the fresh mint and sprinkle half over the meat, add the chopped garlic cloves. Heat some oil in a frying pan until it’s hot, place the lamb chops into the pan and cook each side for about 2/3 minutes depending on how you prefer the meat the be cooked. Once the sweet potatoes are soft, remove from the heat and drain. Add the butter and milk and mash. Trim and wash the bak choy drain and dry off. In a wok heat a little oil, add the bak choy and stir-fry for 2/3 minutes add a drizzle of sesame oil and remove from the heat. Plate the mashed sweet potato in the centre of a large plate, add the bak choi and place the lamb chops on top. Mixed the remainder of the of the mint with the crème fraiche and a dollop on the chops and serve.

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