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Lamb with lemon and fresh rosemary, roasted shallot and sweet potato mash

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by Paul Rankin

From Ready Steady Cook

Method


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

  2. For the lamb, rub the lamb with the oil, fresh rosemary and lemon zest and season well with salt and freshly ground black pepper.

  3. Place the lamb into a hot pan over a medium heat and fry for 4-5 minutes on each side, or until cooked through. Squeeze over the lemon juice on each side during cooking.

  4. For the roasted shallot, place the shallot into a small roasting tin, drizzled with olive oil and place into the oven to roast for 10-15 minutes, until browned and soft.

  5. For the sweet potato mash, place the sweet potato into boiling salted water and boil for 10 minutes, then drain over a colander. Return the sweet potato to the pan and mash, stirring in the olive oil and salt and freshly ground black pepper, to taste.

  6. To serve, place the lamb onto a pile of sweet potato mash with the roasted shallot on the side.

Ingredients

For the lamb

  • 1 lamb leg steak, cut into two pieces
  • 1 tbsp olive oil
  • 1 tbsp fresh rosemary, finely chopped
  • ½ lemon, juice and zest
  • salt and freshly ground black pepper

For the roasted shallot

  • 1 shallot, peeled and halved
  • 1 tbsp olive oil

For the sweet potato mash

  • 100g/3½oz sweet potato, peeled and chopped
  • 1 tbsp olive oil
  • salt and freshly ground black pepper

Shopping List

Lamb with lemon and fresh rosemary, roasted shallot and sweet potato mash

Fruit and vegetables

Cooking ingredients

Meat, fish and poultry

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