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Yuzu & Pomegranate Lamb Chops Yuzu & Pomegranate Lamb Chops

Yuzu & Pomegranate Lamb Chops

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A mouth watering and tasty lamb recipe from Fiona Uyema, perfect for when you fancy something a little bit different!

Preparation: 15 mins 
Cooking: 60 mins
Ingredients

Ingredients to serve 2


• 2 lamb chops
• Rapeseed oil, for frying
• 1 sweet potato
• Salt & pepper, to season
• Olive oil


For the Dressing


• 1 teaspoon Japanese soy sauce
• 1 teaspoon orange zest
• 2 tablespoons orange juice
• 1 teaspoon lemon juice
• ½ teaspoon brown sugar
• 1 tablespoon olive oil
• Handful of pomegranate seeds
(or Irish strawberries)
 

Method
  • Preheat a fan oven to 200oC/100oF/Gas Mark 6 (if you don’t have an oven you could cook the sweet potato in the microwave).
  • Wash a whole sweet potato and then pat dry with kitchen paper. Using a sharp knife, make a few slits on the skin. Place a few tablespoons of olive oil in a small bowl and add salt and pepper to season. Mix well and rub onto the skin of the sweet potato. Wrap in tin foil and place in the oven for about 60 minutes or until cooked. Cut in half before serving.
  • Heat the rapeseed oil in a non-stick frying pan on medium-high heat. Place the lamb chops on the pan and fry on each side for at least 3 minutes depending on how you like your meat cooked (3 minutes on each side will leave the meat medium-rare).
  • Mix all the ingredients for the dressing in a small bowl
  • Place the lamb chops and baked sweet potato on a large serving dish. Drizzle over the dressing just before serving
     

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