Baked Chicken with Sweet Potato, Red Onion & Rosemary

BAKED_CHICKEN.jpgServes 2, prep time 10 minutes, cooking time 50 minutes

6 lamb chops
2 tsp of all-purpose seasoning
2 baking potatoes
1 bag of washed spinach
2 large tomatoes scored sliced and cubed
1 crushed garlic clove
1 vegetable stock cube
4 tbsp of natural yoghurt
4 tsp of mint sauce
Oil for frying

Preheat the oven to 180 degrees. Wash and dry the lamb chops and place in a dish, and dust with the all-purpose seasoning, Wash the potatoes and with a sharp knife cut narrow slices to 5mm from the potato not slicing completely. Wrap in foil and place in the oven for around 50 minutes. For the spinach, heat some oil in a pan and add the garlic and onion, soften then add the spinach. Break in the stock cube and keep stirring, when the spinach wilts add the tomato. Season and remove from the heat. In a griddle pan heat some oil. Add the lamb chops, spread over some mint sauce, on a medium heat cook to your desired taste. Mix the mint sauce with the yoghurt. Remove the potatoes from the oven and brush with some butter and salt. Take out the chops from the griddle and serve with the mint yoghurt sauce, potato spinach.

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