Lamb Chops with Sweet Potato Chips & a Mint & Feta Yoghurt

Serve sweet potato chips as a healthier alternative to fries, with this juicy lamb chop.


250g FAGE Total

Spray fry light

4 sweet potatoes, cut into fat chips

Few sprigs rosemary

Salt & pepper

8 lamb chops or cutlets

2 tbsp mint sauce

100g Feta cheese, crumbled

For the lemon salt:

1 lemon, zest

4 tbsp sea salt 

  1. Lightly spray the fry light on the sweet potato chips and place onto a baking sheet. Sprinkle with rosemary and roast in a pre-heated oven 200°C / 400°F / Gas Mark 6, for approximately 15-20 minutes, until crisp and golden.
  2. Season the lamb chops and grill under a hot grill for approximately 4-5 minutes on each side, to your own cooking taste.
  3. Mix the FAGE Total yoghurt with the mint sauce and crumbled Feta cheese.
  4. To make the lemon salt, crush together the zest and sea salt in a pestle and mortar.
  5. Serve the sweet potato chips with a little lemon salt on the side of the lamb chops and accompany with the minty yoghurt and feta dip.