Lamb steaks with rosemary sweet potatoes

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• Sandra

  15 April 2009

  Sandra commented on this recipe

  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.

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• ClaireS

  09 May 2009

  ClaireS rated and commented on this recipe

  

  Very easy to make and very tasty - a favourite in our house.

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• Scott & Katie

  27 May 2009

  Scott & Katie rated this recipe

  

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• sheilab

  02 September 2009

  sheilab rated and commented on this recipe

  

  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.

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• Ellie

  14 September 2009

  Ellie rated and commented on this recipe

  

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

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• Debbie

  28 September 2009

  Debbie rated and commented on this recipe

  

  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.

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• gingergarlic

  28 September 2009

  gingergarlic rated and commented on this recipe

  

  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.

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• Deborah

  15 January 2010

  Deborah rated this recipe

  

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• Rabbit

  15 April 2010

  Rabbit rated and commented on this recipe

  

  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.

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• Saira

  05 May 2010

  Saira commented on this recipe

  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

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• bekky

  12 May 2010

  bekky rated this recipe

  

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• wendy

  30 May 2010

  wendy rated and commented on this recipe

  

  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

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• Julie Bahrain

  04 September 2010

  Julie Bahrain rated and commented on this recipe

  

  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.

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• Tim's fave

  28 October 2010

  Tim's fave commented on this recipe

  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.

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• lindad4a

  31 October 2010

  lindad4a rated and commented on this recipe

  

  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.

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• Hilary Wallace

  02 February 2011

  Hilary Wallace rated and commented on this recipe

  

  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

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• yumyum

  03 February 2011

  yumyum commented on this recipe

  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!

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• little man

  23 April 2011

  little man commented on this recipe

  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.

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• Nicolafoodie

  04 May 2011

  Nicolafoodie rated this recipe

  

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• Rebecca Stone

  08 June 2011

  Rebecca Stone commented on this recipe

  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!

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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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