Poached Lamb with Crushed Sweet Potatoes

Flattened lamb chop rolled with mustard and herbs, poached until tender, served over roughly mashed rosemary-infused sweet potatoes.

Dinner Lamb High Protein Gluten Free Sweet Potato

Estimated Nutrition

Calories

645.2

kcal / serving

645.2 kcal total

Carbs

34.2g

per serving

34.2 g total

Fat

42.1g

per serving

42.1 g total

Protein

32.5g

per serving

32.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Dijon Mustard

Dairy

Butter

Liquids

100

Vegetable Stock

hot

White Wine

a splash

Meat

piece

Lamb Chop

bone removed

NutsSeeds

Chervil

freshly chopped

Mint

freshly chopped

Parsley

freshly chopped

pinch

Salt

pinch

Black Pepper

freshly ground

sprig

Rosemary

fresh

pinch

Salt

for potatoes

pinch

Black Pepper

freshly ground for potatoes

Vegetables

piece

Sweet Potato

peeled and cubed

Method

Flatten the lamb chop with a meat mallet between layers of cling film.

Mix mustard and herbs together and spread over the lamb.

Roll the lamb into a sausage shape and wrap tightly in two layers of foil.

Simmer the lamb parcel in boiling water for ten minutes and rest for five minutes.

Simmer sweet potato cubes in vegetable stock, white wine, and rosemary until tender.

Drain liquid, add butter, and mash the potatoes roughly with a fork.

Spoon the mash onto a plate and top with sliced lamb.