- Place lamb forequarter chops on a plate or tray large enough to hold them in a single layer. Preheat oven to 200°C fan forced.
- Combine dry rub ingredients in a small bowl with the finely grated zest of the lime, reserve 1 tsp of the dry rub for the salad. Sprinkle both sides of the lamb with the remaining dry rub.
- Place sweet potato in a bowl with a little oil and toss to coat. Spread in a single layer in a large roasting tray or heavy baking tray and cook for 35 minutes until crisp at the edges.
- Preheat a BBQ or chargrill pan to medium hot, drizzle lamb with a little oil and sprinkle with a few salt flakes just before cooking.
- Combine ingredients for salad drizzle with a little extra virgin olive oil. Serve lamb with sweet potato, salad and yoghurt.
- Lamb forequarter chops are from the shoulder and are sometimes sold as 'grilling’ or ‘BBQ’ chops.
- You can double or triple the spice rub recipe, minus the lime zest and place in a clean jar to use next time. Try using it on grilled vegetables or roast potatoes.
- Try with neck chops or chump chops.