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Lamb steaks with rosemary sweet potatoes

Lamb steaks with rosemary sweet potatoes

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A star rating of 4.1 out of 5.68 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy

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

  • Easily halved
Nutrition: per serving
HighlightNutrientUnit
kcal431
fat24g
saturates9g
carbs27g
sugars9g
fibre4g
protein29g
low insalt0.63g
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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

Method

  • STEP 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.

RECIPE TIPS
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.

Goes well with

Recipe from Good Food magazine, April 2006

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Overall rating

A star rating of 4.1 out of 5.68 ratings
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