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Lamb Chops with Sweet Potato Mash and Imfino by Zola Nene

40 Minutes
2 Servings
13 Ingredients

Description

Chef Zola’s local flavours are truly lekker in this Lamb Chops with Sweet Potato Mash and Imfino recipe. The dish is made for two, so choose someone special with whom to share this mouth-watering pan-fried lamb special with a delicious side of vegetables.

Bring this recipe to life with quality lamb that’s flavourful and available at the butchery inside your nearest Checkers. While you’re there, don’t forget to pick up the rest of the ingredients: our farm-fresh, quality-guaranteed vegetables.

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Directions

1. To make the lamb chops, toss together the lamb chops, olive oil, rosemary, seasoning, salt and pepper.

2. Cook the chops in a hot pan or griddle pan until browned on both sides, about 3 minutes per side.

3. To make the sweet potato mash, boil the sweet potatoes until soft, drain excess water, then mash the potatoes. Add butter and season with salt to taste.

4. To make the imfino, heat olive oil in a pot and add onions. Sauté until onions soften and begin to brown around the edges. Add curry powder then sauté over medium heat for 30 seconds.

5. Crumble in the stock cube, then add the spinach and stir well to combine. Turn heat down to low, cover with a lid, and then leave to cook for 5 minutes.

6. Taste for seasoning and add as needed.

Ingredients

For the Lamb Chops:

  • 2 Simple Truth lamb chops
  • 2 tsp. Forage and Feast Olive Oil
  • 1 tsp. fresh rosemary
  • 1 tsp. meat seasoning (use your favourite)
  • Salt and pepper; to taste

 

For the Sweet Potato Mash:

  • 2 orange sweet potatoes; peeled & diced
  • 1 tbsp. butter
  • Salt; to taste

 

For the Imfino:

  • 2 tbsp. Forage and Feast Olive Oil
  • 1 onion; peeled chopped
  • 1 tbsp. curry powder
  • ½ vegetable stock cube
  • 2 cups frozen chopped spinach (or fresh washed spinach)
  • Salt and pepper, to taste