Rosemary & Garlic Lamb
with Sweet Potato Mash
Some dishes are as much about texture as they are flavour – did you know the texture of your food actually changes the way you taste it? The contrast here of silky wilted baby spinach and creamy mash with a herby, crunchy lamb steak will leave your tastebuds tingling.
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Ingredients
800 g
sweet potato
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 bunch
rosemary
4
lamb leg steaks
1 clove
garlic
1 bag
baby spinach leaves
Not included in your delivery
2 tbs
butter
(Contains Milk;)
¼ cup
milk
(Contains Milk;)
1 tbs
olive oil
Nutritional Values
Utensils
Instructions
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, peel and chop the sweet potato into 3 cm chunks. Roughly chop the rosemary leaves, peel and crush the garlic, and wash the baby spinach leaves.
Place the sweet potato in a large saucepan of salted water. Bring to the boil and cook for 15 minutes, or until soft when pierced with a knife. Drain and return the sweet potato to the large pot. Add the butter and milk, season with salt and pepper, and mash with a potato masher or fork until smooth. Set aside, covered.
Meanwhile, in a medium bowl combine the panko breadcrumbs, half the olive oil and the rosemary. Season with salt and pepper.
Place the lamb leg steaks in a separate medium bowl. Toss in the garlic and a dash of olive oil. Season with salt and pepper. Place on a lined oven tray. Top with the panko crumbs and press down so they stick. Drizzle with a little extra olive oil. Cook for 15-20 minutes, or until the crumb is golden and the lamb is cooked through.
Meanwhile, heat the remaining olive oil in a large frying pan over a medium-high heat. Cook the baby spinach leaves for 1-2 minutes, or until wilted down. Remove from the heat. Season to taste with salt and pepper.
To serve, divide the crumbed lamb, wilted spinach and sweet potato mash between plates. Enjoy!