A strange combination, I’m aware, but I wanted to try some homemade sweet potato chips and I felt like the crispness would compliment the lamb wonderfully. Also, I figured I could make a refreshingly cooling dip that could be used by the lamb or the chips and tie the whole dish together.
Mission accomplished! The lamb was spiced with curry powder, salt and pepper and marinated in olive oil before bwing grilled to perfection on the Bbq. I fried the lightly seasoned sweet potato chips and made a quick sour cream, dill and chive dip. This all left me with an eclectic yet delicious dinner with perfectly balanced flavours and the best part? Leftover sweet potato chips for snacking later on 😆😆