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

24.8g

per serving

24.8 g total

Fat

64.2g

per serving

64.2 g total

Protein

32.5g

per serving

32.5 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

0.5

piece

Lemon

juice and zest

Meat

piece

Lamb Leg Steak

cut into two pieces

NutsSeeds

Rosemary

fresh, finely chopped

Salt

to taste

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

for the lamb

Olive Oil

for roasting shallots

Olive Oil

for the mash

Vegetables

piece

Shallot

peeled and halved

100

Sweet Potato

peeled and chopped

Method

Preheat the oven to 200°C.

Rub the lamb with oil, rosemary, lemon zest, salt, and pepper.

Fry the lamb in a hot pan for 5 minutes per side while squeezing over lemon juice.

Roast the shallot with olive oil in the oven for 15 minutes.

Boil the sweet potato in salted water for 10 minutes until soft.

Drain and mash the sweet potato with olive oil and seasoning.

Serve the lamb over the sweet potato mash with the roasted shallot on the side.