Place the sweet potato chips in a large roasting tin and drizzle with the
remaining 2 tbsp rapeseed oil. Season well with sea salt and black pepper and
roast in the preheated oven for 15 20 minutes, until golden and cooked
For the aioli, mix the egg yolks, crushed garlic and mustard in the bowl of
a food processor. With the motor running, slowly drizzle in the rapeseed oil, a
few drops at a time until the mixture has started to emulsify, and then in a
slow but steady stream. If the aioli becomes too thick at any stage or looks
like it is in danger of curdling then add a few drops of lemon juice. Once all
the oil has been incorporated, stir through the mint and season with the lemon
juice to taste, sea salt and black pepper.
Remove the lamb from the oven and allow to rest for 5 minutes, before serving with the sweet potato chips and mint aioli.
We’d love to hear from you
if you’ve got a recipe using our rapeseed oil.