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texan lamb chops, sweet potatoes papillote, sour cream with chives, bbq sauce

Name: Texan lamb chops, sweet potatoes papillote, sour cream with chives, BBQ sauce
Prep time: 45 minutes
Yield: Recipe for 4
Ingredients: Quebec lamb chops; Thyme flower; Shallot; Tomato sauce; Olive oil; Cognac; Soy sauce; Curry powder; Brown sugar; Sweet potatoes; Sour cream; Chives; Lemon juice

BBQ, Vegetables and Fruits, Lamb

Note

You can try other potatoes too and cook the meat in the oven on rainy days!

Ingredients

Recipe for 4

Lamb chops

12 Unit(s)

Quebec lamb chops

1 Sprig(s)

Thyme flower

BBQ sauce

1 Unit(s)

Shallot

225 Ml

Tomato sauce

2 Tbsp

Olive oil

2 Tbsp

Cognac

1 Tbsp

Soy sauce

2 Pinch(es)

Curry powder

1 Tbsp

Brown sugar

Sweet potatoes

4 Unit(s)

Sweet potatoes

250 Ml

Sour cream

0.50 Bunch(es)

Chives

1 Unit(s)

Lemon juice

Salt and pepper
Vegetable oil
Olive oil

Preparation time: 45 min

Preheat your BBQ at 450 °F

Prep

Remove the leaves from the thyme, keep some aside for garnish.
Finely chop the shallots and the chives.
Lamb chops

Season the meat with salt.

Brush the meat with BBQ sauce, and put on your grill.

Cook for about 3 minutes on each side.

Keep warm and serve.
BBQ Sauce

Brown the shallots with oil in a hot pan, add the brown sugar, curry, soya sauce and cognac.

Let simmer for 2 minutes and add the tomato sauce, season with salt and pepper and let simmer at low heat for another 20 minutes.
Sweet potatoes

Slice the potatoes lenghtwise, put on tray covered with aluminium foil. Season with salt and pepper and a dash of olive oil.

Wrap in aluminium foil and bake in the oven or BBQ for 20 to 30 minutes at 400°F. Pick threw to make sure they're cooked.

In a bowl, mix the sour cream with salt, pepper, chives and lemon juice.

When ready to serve add a spoon of the sour cream mix on top of the potatoes.