Greek Lamb Chops & Sweet Potato Fries
Greek Lamb Chops & Sweet Potato Fries


McCain Rosemary Sweet Potato Fries
McCain Green Peas
8 lamb chops
Olive oil
Juice of 1 lemon
3 cloves garlic crushed
Half a bunch fresh thyme finely chopped and more for garnish
Few sprigs rosemary finely chopped
Salt and lots of black pepper
300 grams peas
2 tablespoons of butter
1 teaspoon dried mixed herb
Few sprigs of mint
Lemon wedges



Prep Time: 10 minutes

Cooking Time: 20 -25 minutes

Serves: 4 -6


  1. Cook McCain Rosemary Sweet Potato Fries according to package instructions
  2. Combine olive oil, lemon juice, garlic, thyme, rosemary, salt and pepper with the lamb chops
  3. Heat a grill pan on high heat and when properly heated, grill the chops about 2-3 minutes per side or according to how to prefer your chops cooked
  4. Steam the peas with the mint in a bit of water for 5 minutes, drain
  5. In the same pot add butter and throw the drained peas back in with mixed herbs, salt and pepper just to combine with the butter and set aside
  6. Serve the grilled lamb chops with rosemary fries, minty peas and lemon wedges