Chef Ray: Lamb Steaks with Sweet Potato Mash & Roast Tomatoes

This is a great recipe that is low in kiloJoules/Calories, high in iron, low sodium and high protein as well as having 5+ vegetables.

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Lamb Steaks with Sweet Potato Mash & Roast Tomatoes

This is a great recipe that is low in kiloJoules/Calories, high in iron, low sodium and high protein as well as having 5+ vegetables.

Keyword: Australian Healthy Food Guide, Australian HFG, Chef Ray, Chef Ray: Lamb Steaks with Sweet Potato Mash & Roast Tomatoes, Healthy Eating, Healthy Food, Healthy Food Guide, Healthy Recipe, Healthy Recipes, HFG, Lamb Steaks with Sweet Potato Mash & Roast Tomatoes

Servings: 4

Ingredients

• 250 g punnet cherry tomatoes halved
• 450 g  sweet potato peeled
• 2 tsp olive oil
• 1 garlic clove crushed
• 3 tsp lemon zest
• 400 g can no-added salt canellini beans rinsed, drained
• 2 cups  baby spinach leaves
• 125 gm  4x lean lamb leg steaks fat trimmed
• 4 cups  mixed salad leaves to serve

Instructions

• Preheat oven to 160°C. Line a baking tray with baking paper. Place the tomatoes on prepared tray, and bake for 10 minutes or until wilted. Set aside
• Meanwhile, boil sweet potato for 10 minutes or until tender. Drain and set aside. heat olive oil in the same saucepan over medium heat, add garlic and 1 teaspoon lemon zest and cook, stirring, for 1 minute, or until fragrant. Add drained beans and reserved sweet potato. Cook, stirring, until beans are heated through. Mash roughly. Stir through baby spinach leaves until just wilted. Keep warm.
• Combine the paprika and remaining lemon zest. Sprinkle paprika mixture evenly over lamb. Place a chargrill pan or non-stick frying pan over medium-high heat. Spray lamb lightly with oil; grill for 2 minutes each side, for medium or until cooked to your liking. Transfer lamb to a plate, cover loosely with foil and set aside to rest for 3 minutes.
• Slice lamb thickly. Serve lamb on the mash, topped with the roasted tomatoes and mixed salad leaves on the side.

Notes

From: Unknown Author Stretch it out! In (Oct 16) Australian Healthy Food Guide

Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.

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