One of my favourite things about moving to Sydney, is the opportunity to see family more regularly. One such family catch up that I have been enjoying, is the ‘lamb chop challenge’ that I have been having with my Uncle. Basically, my Uncle is a single man who doesn’t cook, so when he wins the meat tray at the local club, he brings it around to my house for me to turn it into a delicious dinner.

Each week, I take the lamb chops to another country. And last week, I took the lamb chops to Cuba with the addition of lime zest, paprika and oregano!

These Cuban lamb chops with sweet potato and black bean salad are extremely moorish and I actually really like the lamb chops cold too {although those might just be the words of a hungry Mama who is basically breast feeding 24/7}.

CUBAN LAMB CHOPS WITH SWEET POTATO AND BLACK BEAN SALAD

12 lamb chops
2 tsp dried oregano
2 tsp chilli flakes
2 tsp ground cumin
zest of a lime
500 grams sweet potato
4 roma tomatoes
1 can of black beans
2 avocados
1 packet of baby spinach
1/2 cup of greek yoghurt
1 lime
olive oil

Combine the oregano, chilli flakes, cumin and lime zest. Reserve half and then sprinkle the second half on the lamb chops.

Place the sweet potato in a bowl with a little olive oil and toss to coat. Spread in a single layer in a large roast pan and cook for 35 minutes until crisp.

Heat a chargrill pan to medium, drizzle the chops with a little olive oil and a little salt before cooking.

Combine the remaining salad ingredients with the sweet potato in the roasting pan. Top with greek yoghurt mixed with lime juice, lime zest and a little olive oil.

Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.