Lamb Chops with Sweet Potatoes Mash, Cabbage salad and Aubergine with Tahini

Ingredients:

 

12  lamb chops (depending on size)

1/2 red cabbage, finely sliced
4 handful fresh kale, finely chopped
3 tbsp dry roasted pumpkin seeds
100g goat feta cheese, crumbled with your fingers
3 tbsp extra virgin Olive oil
Juice from 1/2 lemon

3 big sweet potatoes
2 tbsp grass feed butter
1/4 tsp Himalaya salt

1 aubergine, sliced lengthwise
3 tbsp greek yogurt
1 tsp tahini
Juice from 1/2 lemon
1 handful pomegranate seeds
Fresh mint, finely chopped

Lamb Chops with Sweet Potatoes Mash, Cabbage Salad and Aubergine with Tahini
Lamb Chops with Sweet Potatoes Mash, Cabbage Salad and Aubergine with Tahini

Process:

 

Mix the kale and cabbage with olive oil, lemon juice salt and pepper. Let it sit for a while, add the pumpkin seeds and feta cheese to the salad before serving.

Fry the aubergine on a hot pan In some ghee or butter until softened, place the aubergine on a piece of kitchen paper to absorb the excess fat.
Mix yogurt with tahini and lemon juice, seasoning with salt and pepper.

Peel the potatoes and cut into pieces and boil until tender, drain the water from the potatoes and add the butter and mash until preferable consistency, seasoning with salt.

Heat a frying pan and seasoning the lamb chops with salt and pepper, place them on the hot pan and fry until your liking of your meat.

Before serving place the aubergine on a plate and drizzle with the yogurt-tahini dressing, pomegranate seeds and mint.

Serves 4

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