Lamb steaks with rosemary sweet potatoes

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Good Food

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Recipe by Good Food

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1. Heat oven to 220C/fan 200C/gas 7. Heat half the oil in a roasting tray, then brown the steaks on both sides and set aside. Toss the potato, onion, remaining oil and half the rosemary into the roasting tray, then lay the steaks on top. Brush the steaks with the mustard, scatter with remaining rosemary and roast everything for 20 mins until the potatoes are softened and the lamb cooked.

Using pork chops

This recipe would also work with pork chops but they need to be cooked all the way through, so roast them for 10 mins longer than the lamb.

Per serving

431 kcalories, protein 29g, carbohydrate 27g, fat 24 g, saturated fat 9g, fibre 4g, sugar 9g, salt 0.63 g

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Ingredients

• 2 tbsp olive oil
• 4 lamb leg steaks
• 3 sweet potatoes , finely sliced
• 1 red onion , halved & sliced
• sprig fresh rosemary or 1 tsp of dried
• 2 tbsp wholegrain mustard

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Difficulty and servings

Preparation and cooking times

Prep 10 mins

Cook 30 mins

Ingredients

• 2 tbsp olive oil
• 4 lamb leg steaks
• 3 sweet potatoes , finely sliced
• 1 red onion , halved & sliced
• sprig fresh rosemary or 1 tsp of dried
• 2 tbsp wholegrain mustard

Per serving

431 kcalories, protein 29g, carbohydrate 27g, fat 24 g, saturated fat 9g, fibre 4g, sugar 9g, salt 0.63 g

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