• Lamb With Asparagus & Roast Sweet Potato
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Lamb With Asparagus & Roast Sweet Potato

Lamb With Asparagus & Roast Sweet Potato

  1. 150 g Sweet Potato
  2. 0 Each Salt & Pepper - PANTRY ITEM
  3. 1 g Parsley
  4. 1 tbsp Mango Chutney
  5. 25 g Lamb Rump Steaks
  6. 0 tbsp Greek Yoghurt - PANTRY ITEM
  7. 0 Extra Virgin Olive Oil - PANTRY ITEM
  8. 0 tsp Cumin
  9. 10 g Baby Spinach
  10. 1 Bunch Asparagus
  11. 150 Each
  1. 300 g Sweet Potato
  2. 0 Each Salt & Pepper - PANTRY ITEM
  3. 2 g Parsley
  4. 1 tbsp Mango Chutney
  5. 50 g Lamb Rump Steaks
  6. 0 tbsp Greek Yoghurt - PANTRY ITEM
  7. 0 Extra Virgin Olive Oil - PANTRY ITEM
  8. 1 tsp Cumin
  9. 20 g Baby Spinach
  10. 2 Bunch Asparagus
  11. 300 Each
  1. 450 g Sweet Potato
  2. 0 Each Salt & Pepper - PANTRY ITEM
  3. 3 g Parsley
  4. 2 tbsp Mango Chutney
  5. 75 g Lamb Rump Steaks
  6. 0 tbsp Greek Yoghurt - PANTRY ITEM
  7. 0 Extra Virgin Olive Oil - PANTRY ITEM
  8. 1 tsp Cumin
  9. 30 g Baby Spinach
  10. 3 Bunch Asparagus
  11. 450 Each
  1. 600 g Sweet Potato
  2. 0 Each Salt & Pepper - PANTRY ITEM
  3. 4 g Parsley
  4. 2 tbsp Mango Chutney
  5. 100 g Lamb Rump Steaks
  6. 0 tbsp Greek Yoghurt - PANTRY ITEM
  7. 0 Extra Virgin Olive Oil - PANTRY ITEM
  8. 1 tsp Cumin
  9. 40 g Baby Spinach
  10. 4 Bunch Asparagus
  11. 600 Each
  1. 900 g Sweet Potato
  2. 0 Each Salt & Pepper - PANTRY ITEM
  3. 6 g Parsley
  4. 3 tbsp Mango Chutney
  5. 150 g Lamb Rump Steaks
  6. 0 tbsp Greek Yoghurt - PANTRY ITEM
  7. 0 Extra Virgin Olive Oil - PANTRY ITEM
  8. 2 tsp Cumin
  9. 60 g Baby Spinach
  10. 6 Bunch Asparagus
  11. 900 Each

Prep:

  1. Wash, pick leaves and finely chop parsley.
  2. Wash spinach.
  3. Pat lamb dry.
  4. Wash, peel and cut sweet potato into 2cm pieces.
  5. Wash and trim asparagus.
  6. Pre heat the oven to 220c.

Method:

  1. Toss lamb and asparagus with remaining oil. Season.
  2. Heat an oiled, grill plate or non-stick frying pan over a medium to high heat. Add lamb. Cook for about 2 to 3 minutes on each side, or until cooked to your liking. Remove. Rest, loosely covered with foil.
  3. Toss potato with cumin and half the oil in a roasting pan. Season.
  4. To make dressing, combine yoghurt, chutney and parsley. Season. Stir in a little water to reach a pouring consistency.
  5. Add asparagus to same hot pan. Cook, turning occasionally for about 2 minutes, or until just tender.
  6. Serve lamb and asparagus over potato mixture. Drizzle over dressing.
  7. Cook in a the oven for about 20 minutes, or until potato is tender. Cool slightly. Combine with spinach.
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