Chef Ray: Lamb Steaks with Sweet Potato Mash & Roast Tomatoes

This is a great recipe that is low in kiloJoules/Calories, high in iron, low sodium and high protein as well as having 5+ vegetables.

From: Unknown Author Stretch it out! In (Oct 16) Australian Healthy Food Guide

Serves 4

  • 250g punnet cherry tomatoes, halved
  • 450g sweet potato, peeled
  • 2 teaspoons olive oil
  • 1 garlic clove, crushed
  • 3 teaspoons lemon zest
  • 400g can no-added salt canellini beans, rinsed, drained
  • 2 cups baby spinach leaves
  • 4x 125gm lean lamb leg steaks, fat trimmed
  • 4 cups mixed salad leaves, to serve
  1. Preheat oven to 160°C. Line a baking tray with baking paper. Place the tomatoes on prepared tray, and bake for 10 minutes or until wilted. Set aside
  2. Meanwhile, boil sweet potato for 10 minutes or until tender. Drain and set aside. heat olive oil in the same saucepan over medium heat, add garlic and 1 teaspoon lemon zest and cook, stirring, for 1 minute, or until fragrant. Add drained beans and reserved sweet potato. Cook, stirring, until beans are heated through. Mash roughly. Stir through baby spinach leaves until just wilted. Keep warm.
  3. Combine the paprika and remaining lemon zest. Sprinkle paprika mixture evenly over lamb. Place a chargrill pan or non-stick frying pan over medium-high heat. Spray lamb lightly with oil; grill for 2 minutes each side, for medium or until cooked to your liking. Transfer lamb to a plate, cover loosely with foil and set aside to rest for 3 minutes.
  4. Slice lamb thickly. Serve lamb on the mash, topped with the roasted tomatoes and mixed salad leaves on the side.

 

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