A Weekday Menu Recipe

Lamb with Garlic and Sweet Potatoes   HT  MC    40mins

Serves 4    Hot    Lamb  Vegetables Main Course    Dairy Gluten Wheat Free   Eggless

Ingredients

8 Lamb Cutlets

4 tbsp Olive Oil

1kg/2lb Sweet Potatoes, cubed

2 Red Onions, cut into wedges

8 Garlic Cloves, peeled but left whole

1 tbsp Muscovado Sugar

Juice of 1 Lemon

1 Small Lemon, thinly sliced

1 tbsp Fresh Thyme Leaves

A few whole sprigs Thyme

Instructions

1. Preheat the oven to 200C, 400F, Gas Mark 6.

2. Heat the olive oil in a large frying pan. Add the sweet potato cubes, onion wedges, garlic and sugar and fry, stirring, over a high heat for about 5 minutes until the vegetables start to soften and caramelise. Transfer to a roasting tin.

3. Sprinkle the lemon juice, lemon slices, thyme leaves and seasoning over the vegetables then top with the lamb chops and thyme sprigs.

4. Roast in the oven for 25-30 minutes until the lamb is cooked and the sweet, potatoes are tender. Serve immediately.

Serving suggestions: 

Accompaniments:           Brazilian Kale

Dessert:                              Amaretti Peaches

More Lamb  Recipes  |  General Lamb Preparation & Cooking Times   |  Lamb Cuts  |  More English Recipes

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