Chargrilled Lamb with Rocket Pesto, Roasted Tomatoes and Crushed Sweet Potato

Lamb fillets served with feta rocket pesto, roasted vine tomatoes, and creamy coriander-spiced crushed sweet potatoes.

Lamb Main Course High Protein Pesto Sweet Potato

Estimated Nutrition

Calories

1135.5

kcal / serving

1135.5 kcal total

Carbs

24.1g

per serving

24.1 g total

Fat

88.4g

per serving

88.4 g total

Protein

60.8g

per serving

60.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Feta Cheese

Crumbled

Greek-Style Yoghurt

Meat

200

Lamb Fillet

NutsSeeds

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground

tbsp

Sesame Seeds

Toasted

clove

Garlic

tsp

Thyme

Fresh leaves

tbsp

Coriander

Chopped fresh

OilsFats

Olive Oil

Dash for rubbing lamb

Olive Oil

For pesto

Olive Oil

For tomatoes

Vegetables

Rocket Leaves

Large handful

piece

Vine Tomatoes

Halved

0.5

piece

Sweet Potato

Peeled and finely chopped

Method

Preheat the oven to 180°C.

Rub the lamb with olive oil, season, and sear on a griddle pan for 3 minutes per side.

Let the lamb rest for five minutes before slicing.

Process the rocket, feta, oil, sesame seeds, and garlic until smooth.

Place tomato halves on a tray, drizzle with oil, add thyme, and roast for 12 minutes.

Boil sweet potato cubes for five minutes until tender, then drain and steam dry.

Crush potatoes with yoghurt and coriander, then season to taste.

Plate the sweet potato, top with lamb and tomatoes, and drizzle with pesto.