Green Spring Lamb Chops with Crunchy Sweet Potato

Such a lovely Springtime family meal, this salsa verde is inspired by my all-time favourite chef, Ottolenghi, the king of fresh flavours and incredible tastes. But not always so time-friendly, or easily sourced ingredients wise. And tradition has it, with some lovely old friends that This is a faster, and more ingredient simple number and I keep making it.

• 6-8 lamb chops or a rack of lamb
• 3-4 sweet potatoes
• Bunch of Parsley, coriander, mint and basil
• 1/4 cup Olive oil
• 2 tbsp Dijon Mustard
• 2 anchovies
• 2 tbsp Tamari soy sauce
• 1 lemon juiced
• Pinch chilli flakes (optional)
• Greens to serve (sprouting broccoli/cabbage/peas etc)

Method Oven at 200. In food processor whizz up equal parts parsley, mint and coriander, with a few leaves of basil, and drizzle olive oil. Add other ingredients and pulse til a roughly chopped texture. Smother over raw lamb chops and leave to marinade for at least half an hour up to overnight. Place unpeeled, whole sweet potato in oven for 30mins to 1 hour depending on size, til very soft to touch. When ready to eat, heat griddle pan on high and cook chops for approx 3 mins on each side, and with the remaining salsa, in a small pan, heat through til simmering adding a tbsp of maple syrup and water. Either eserve sweet potatoes like this, or slice into thick discs and fry in the griddle pan for a crunchy finish. Leave for 5-10 mins heating. Pour over chops and sweet potato. Serve with wilted greens.