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Lamb with Lemon and Fresh Rosemary, Roasted Shallot and Sweet Potato Mash
Pan-fried rosemary lamb served with oven-roasted shallots and a smooth olive oil sweet potato mash.
Healthy
Quick
Lamb
Dairy Free
Gluten Free
Sweet Potato
Rosemary
Estimated Nutrition
Calories
785.4
kcal / serving
785.4 kcal total
Carbs
24.8
g
per serving
24.8 g total
Fat
64.2
g
per serving
64.2 g total
Protein
32.5
g
per serving
32.5 g total
Cook Time
20
minutes
Serves
1
person
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
Fruits
0.5
piece
Lemon
juice and zest
Meat
1
piece
Lamb Leg Steak
cut into two pieces
NutsSeeds
15
ml
Rosemary
fresh, finely chopped
1
1
Salt
to taste
1
1
Black Pepper
freshly ground, to taste
OilsFats
15
ml
Olive Oil
for the lamb
15
ml
Olive Oil
for roasting shallots
15
ml
Olive Oil
for the mash
Vegetables
1
piece
Shallot
peeled and halved
100
g
Sweet Potato
peeled and chopped
Method
1
Preheat the oven to 200°C.
2
Rub the lamb with oil, rosemary, lemon zest, salt, and pepper.
3
Fry the lamb in a hot pan for 5 minutes per side while squeezing over lemon juice.
4
Roast the shallot with olive oil in the oven for 15 minutes.
5
Boil the sweet potato in salted water for 10 minutes until soft.
6
Drain and mash the sweet potato with olive oil and seasoning.
7
Serve the lamb over the sweet potato mash with the roasted shallot on the side.