- Difficulty
- easy
- Serves
- 3 people
- Meal course
- Dinner
- Posted by
- Posted on
- 2nd January 2019
- 1 .
- For the lamb
- 1/2 Bottle
- Red wine
- 5 whole
- Garlic clove - peeled and finely chopped
- 1 whole
- Chilli - de-seeded and finely chopped
- 1 tbsp
- Balsamic vinegar
- 1 tsp
- Chilli powder
- 9 large
- Lamb chops
- 2 .
- For the potatoes
- 1/2 large
- Red onion - peeled and roughly chopped
- 1/2 large
- Courgette - cut into chunks
- 1/2 large
- Sweet potato - peeled and cut into chunks
- 1 whole
- Green pepper - deseeded and cut into chunks
- 1/2 tsp
- Ground cumin
- 1/2 tsp
- Paprika
- 1/4 tsp
- Ground coriander
- 1/4 tsp
- Ground ginger
- 3 .
- To serve
- 1/4 tsp
- Ground cinnamon
- 2 whole
- Garlic clove - peeled and finely chopped
- 1 Drizzle
- Honey
- 2 1/2 large
- Tomatoes - roughly chopped
- 1 tbsp
- Olive oil
- 3 Portions
- Sweetcorn salsa
- 3 Portions
- Mixed leaves
I cooked all of this on the barbecue, which is where this recipe excels. However, if it’s a little too cold to be cooking al fresco then this will also cook fine in the oven/on a griddle pan.
For an awesome sweetcorn salsa recipe you’ll find one here…
- Mix all the ingredients together for the lamb chops and leave to marinate for at least an hour, but ideally overnight.
- To prepare the sweet potato chilli, lay out 2 sheets of foil to make a cross and place all your ratatouille ingredients in the middle. Place all the ingredients in the middle and give it a good mix together with your hands. Wrap up so that it is all well sealed in a foil parcel (you may need extra foil for this) Cook this on a pre-heated barbecue for 40-50 minutes, turning regularly so as not to burn.
- When you are ready to cook, place the lamb chops of the hot grills and grill for a total of 4-8 minutes, turning each minute. The total time will depend on the thickness of the chops and how you like to eat them, so just keep turning each minute until they are to your liking, we like ours medium – rare and they took about 4 minutes.
- Plate up all your ingredients and enjoy with some salad leaves and your sweetcorn salsa.
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