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Lamb steaks with rosemary sweet potatoes

This is great to have up your sleeve, impressive enough for a dinner party and quick enough for after work

  • Prep: 10 mins
    Cook: 30 mins
  • Serves 0
  • Easy
  • Serves 0
  • Easy
  • Calories 431
  • Carbohydrates 27
  • Saturated Fat 9
  • Sugar 9
  • Protein 29
  • Fat 24
  • Fibre 4
  • Salt 0.63

Nutrition per serving

  • Calories 431
  • Carbohydrates 27
  • Saturated Fat 9
  • Sugar 9
  • Protein 29
  • Fat 24
  • Fibre 4
  • Salt 0.63

Ingredients

  • 2 tbsp olive oil
  • 4 lamb leg steaks
  • 3 sweet potato, finely sliced
  • 1 red onion, halved & sliced
  • sprig fresh rosemary or 1 tsp of dried
  • 2 tbsp wholegrain mustard

Tip

Using pork chops
This recipe would also work with pork chops but they need to be cooked all the way through, so roast them for 10 mins longer than the lamb.

Method

  1. Heat oven to 220C/fan 200C/gas 7. Heat half the oil in a roasting tray, then brown the steaks on both sides and set aside. Toss the potato, onion, remaining oil and half the rosemary into the roasting tray, then lay the steaks on top. Brush the steaks with the mustard, scatter with remaining rosemary and roast everything for 20 mins until the potatoes are softened and the lamb cooked.

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