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HomechevronOur recipeschevronBBQ lamb chops with sweet potato

BBQ lamb chops with sweet potato

Photo by Stephanie Bex - Recipe by Jelle Beeckman

45 min

Moderate

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Ingredients for 4 people

Creamy
Ripened goat cheese log 150g, Made In Belgium

Soignon ripened goat log 150g

  • 8 lamb chops
  • 1 tbsp chimichurri
  • 4 medium sweet potatoes
  • Salt and pepper
  • Olive oil
  • 1 small red onion, finely chopped
  • 1 handful fresh herbs (parsley, mint, coriander, basil, chives, …), finely chopped
  • 1 garlic clove, finely chopped
  • ½ tsp chili flakes
  • 1 tbsp red wine vinegar
  • 100 g aged goat cheese, sliced
  • 75 g arugula (rocket)

  1. Place the sweet potatoes on the BBQ for 25 to 30 minutes (indirect heat), until tender on the inside.

  2. Rub the lamb chops with the chimichurri seasoning and olive oil. Grill briefly over high heat on the BBQ until nicely pink inside (2 to 3 minutes per side, depending on thickness). Let them rest briefly.

  3. Mix all the ingredients for the chimichurri sauce in a small bowl.

  4. Remove the sweet potatoes from the barbecue and slice them open. Sprinkle with some chimichurri seasoning and let slices of goat cheese melt inside. Finish with arugula leaves. Arrange the lamb chops on a plate and spoon the chimichurri over them. Serve with the stuffed sweet potatoes.

 

In collaboration with njam!