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.

Quick Lamb Meat Main Course High Protein

Estimated Nutrition

Calories

912.4

kcal / serving

912.4 kcal total

Carbs

80.5g

per serving

80.5 g total

Fat

42.8g

per serving

42.8 g total

Protein

51.2g

per serving

51.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Wholegrain Mustard

GrainsCereals

100

Breadcrumb

Toasted

Liquids

Water

Hot

Meat

150

Lamb Leg Steak

Two 75g steaks

NutsSeeds

Salt

To taste

Black Pepper

Freshly ground

tsp

Parsley

Fresh, chopped

tsp

Rosmary

Fresh, chopped

OilsFats

Olive Oil

For the lamb

Olive Oil

For the potatoes

Vegetables

100

Sweet Potato

Cut into 1 cm thick rounds

Method

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.