Grilled lamb chops with sweet potatoes

Serves: 4
Prep and cook time: 1 hour
Difficulty: Medium


2 large sweet potatoes, peeled and cubed
4 thick Amelia Park lamb chops, each 175-200 g approx.
4 tbsp olive oil
1 tbsp butter
small bunch chives, to garnish
flaked sea salt
freshly ground black pepper


  1. Cook the sweet potatoes in a large saucepan of salted, boiling water for 10-12 minutes until tender to the point of a knife. Drain well and set aside.
  2. Preheat the grill or a barbecue to hot. Rub the lamb chops with 2 tbsp olive oil and season generously with salt and pepper.
  3. Grill for 8-10 minutes, turning occasionally, until lightly charred all over. If using a meat thermometer, the lamb should register at least 71°C | 160F for medium. Remove to platter and cover loosely with aluminium foil. Leave to rest for at least 10 minutes.
  4. Meanwhile, toss the sweet potatoes with the remaining oil and season generously. Grill for 5-7 minutes, turning occasionally, until lightly coloured all over.
  5. When ready to serve, arrange the lamb chops on a platter and serve with the sweet potatoes, chives, and a sprinkle of flaked sea salt.

image  © Robbert Koene / StockFood Australia