Lamb steaks with rosemary sweet potatoes

Lamb steaks with rosemary sweet potatoes

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(42 ratings)

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Cooking time

Prep: 10 mins Cook: 30 mins

Skill level

Easy

Servings

This is great to have up your sleeve, impressive enough for a dinner party and quick enough for after work

Nutrition and extra info

Additional info

  • Easily halved
Nutrition info

Nutrition per serving

kcalories
431
protein
29g
carbs
27g
fat
24g
saturates
9g
fibre
4g
sugar
9g
salt
0.63g

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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Method

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.

Recipe from Good Food magazine, April 2006

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Comments

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beci-lou's picture

Made this the other night and loved it! Added carrots n leaks like suggested by others n increased rosemary ws great! Meal in one pot!

weasethemod's picture

Would definitely recommend cooking the sweet potato and onion first, around 15 minutes seems to work for me (sliced thinly). Much, much better with meat from a butcher.

anniegarfoot's picture

My teenagers loved this though will double up on the meat next time. I roasted new potatoes and pumpkin ten minutes before adding the lamb - perfect!

hilarygf's picture
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We had this instead of our usual sunday roast. Was just as good. Used ordinary spuds instead of sweet potatoes. Very easy to do and takes no time at all to prepare

lindad4a's picture
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I can never quite work out whether I like sweet potatoes or not... however this was a very tasty meal. Although sliced quite thinly, the veg took a LOT longer to cook and next time I too will roast them for a while before adding the meat as I had to take the lamb out and keep it warm while I turned up the heat to finish off the potatoes. (That may be a foible of my gas oven as I usually find I have to increase the cooking time for recipes...) I added a courgette and that worked well. Will definitely make it again.

dringt's picture

all i would say is make sure you slice the potato really REALLY thinly. Thin just won't do !! The lamb was over-cooked and the tats were al dente :-( Won't be making this again, sorry.

juliebahrain's picture
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Cooked this for my husband and I and halved the ingredients. I added normal potatoes, carrots and butternut squash. My lamb steaks were quite chunky and needed an extra 10 mins. It was lovely and tasty, though a bit filling. It seemed quite bad for you as I felt it was the fat from the lamb, combined with the mustard, which made the dish tasty.

campavan's picture
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I cooked this for 10 of us, the leg steaks were quite big, so cooked them first for about half an hour at 200 degres and then at 150 degres for about 45mins covered in foil, they were very tender. Every one enjoyed the dish
Wendy

sairastarr's picture

i used this to make sweet potato and butternut squash as an accompaniment to roast chicken, and it was very well received. The veg alone took about 30 mins in a fan oven

leppie's picture
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Not great! Sweet pototoes always go soggy when roasted and this was no exception. The wholegrain mustard was not a good combination with the lamb either - what a bizarre idea! Thumbs down on this, I'm afraid.

soph1eg's picture
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Aso mixed in carrot and threw in a few unpeeled garlic cloves. I roasted the veg for 15 mins first and used lamb chops instead of steaks. Will make again.

deborahadawson's picture
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This was very easy and tasted better than it looked. I substituted the sweet potato for ordinary potatos and leeks, which i cooked in the oven for about 20 mins before adding the lamb. Will try again with sweet potatos to compare. really liked the mustard on the lamb.

elinorwelch's picture
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Not great - seemed to be lacking in flavour - maybe that's supermarket lamb for you! Wouldn't make again'

wishicouldsing's picture
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I was disappointed with this, but maybe I should have cooked the potatoes a bit before adding the lamb, as by the time the potatoes had softened the meat was dry. I will try it again sometime as so many people have made such positive comments it must be worth another go.

clairesherwin's picture
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Very easy to make and very tasty - a favourite in our house.

savanskisan's picture

Unfortunately I wasted four organic lamb steaks on this recipe. I normally cook my lamb steaks for a couple of hours in a very slow oven - when I saw that they had to be cooked for just 30 mins. I was very dubious - I was right - they were as tough as old boots. However, had I done them as I usually do, I think the meal would have been superb.

karakavanagh's picture
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i was surprised how tasty this was,mixed carrot in also-simple and quick

emmawelsh's picture
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Tasty and easy. I added garlic when baking in the oven. Served with a green salad and some feta cheese crumbled ober the top. Yum.

karenbristow's picture

I like this because it's all in one tray and you can bang it in the oven quickly when you come in from work and get onn with other things.

lynettekotze's picture
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fantastic. and very easy. i steamed the vegetables beforehand a little, and used potatoes, leek and butternut squash instead of sweet potatoe. i would next time add some shallots maybe.

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