Lamb steaks with rosemary sweet potatoes

Lamb steaks with rosemary sweet potatoes

  • 1
  • 2
  • 3
  • 4
  • 5
(49 ratings)

Prep: 10 mins Cook: 30 mins

Easy

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

Nutrition and extra info

  • Easily halved

Nutrition: per serving

  • kcal431
  • fat24g
  • saturates9g
  • carbs27g
  • sugars9g
  • fibre4g
  • protein29g
  • salt0.63g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 lamb leg steaks
    Lamb

    Lamb

    laam

    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 3 sweet potato, finely sliced
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 1 red onion, halved & sliced
  • sprig fresh rosemary or 1 tsp of dried
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 2 tbsp wholegrain mustard

Method

  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (62)

tormcr's picture
4

Very quick, very easy, definitely will thow in some garlic
next time. I also didn't have any Rosemary in but Tyme worked just as well. We had it with Brocolli, Carotts and Parsnips... And a cheeky piece of bread to mop up the juices!

alinast's picture
4

It is a nice and easy one, but I added some garlic and salt. And next time would probably add some red wine for flavour.

gumbieben's picture

As others have mentioned, give the Sweet Potatoes 20mins first at 180, then put the meat in. Simple mid week tasty roast.

chanelc's picture
5

Made this on a few occasions and you do really need to part boil the tats before adding to the oven. I always prefer sweet tats with lamb then normal so this was perfect! Was surprised that the mustard tasted sooo good with the lamb! This is def one I will be making again and again and I recommend to all!

macinnes48's picture

I used white potatoes, gave the pots and onions five minutes in oven before adding the chops and topped with redcurrant jelly instead of mustard. I also added seasoning. Very tasty.

pelupi's picture
4

Quick and tasty

annawestaway's picture

Really liked this - used new potatoes instead of sweet, halved and parboiled then roasted with the lamb, and double the rosemary - was out of garlic, but think that would have crowned it!

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
4

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
4

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
4

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
3

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
1

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
4

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
4

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
3

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

Pages

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…