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Lamb with Mustard Crust and Sweet Potato Fondant

Seared lamb steaks topped with an herb mustard crust served alongside tender, oven-baked sweet potato rounds.

QuickLambMeatMain CourseHigh Protein

Estimated Nutrition

Per Serving Total
Calories 912.4 kcals 912.4 kcals
Carbohydrates 80.5 grams 80.5 grams
Fat 42.8 grams 42.8 grams
Protein 51.2 grams 51.2 grams
Cook Time
20 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
10
ml
Wholegrain Mustard
GrainsCereals
100
g
Breadcrumbs
Toasted
Liquids
50
ml
Water
Hot
Meat
150
g
Lamb Leg Steaks
Two 75g steaks
NutsSeeds
1
1
Salt
To taste
1
1
Black Pepper
Freshly ground
1
tsp
Parsley
Fresh, chopped
2
tsp
Rosmary
Fresh, chopped
OilsFats
15
ml
Olive Oil
For the lamb
15
ml
Olive Oil
For the potatoes
Vegetables
100
g
Sweet Potato
Cut into 1 cm thick rounds

Steps

  • Preheat the oven to 180°C.
  • Rub the lamb with olive oil, season, and sear in a hot pan for 3 minutes per side.
  • Spread mustard over the seared lamb.
  • Blend breadcrumbs and herbs in a food processor and press onto the lamb.
  • Place sweet potato rounds in a pan with oil and 50ml hot water and season.
  • Cover the pan with foil and cook for 2 minutes over heat, turning once.
  • Remove the foil and bake in the oven for 12 minutes.
  • Serve the crusted lamb alongside the sweet potato fondant.