Preparation Time 20 minutes
Cooking Time 25 minutes
Serves 4
Ingredients:
2 300-400g lamb mini roasts
1 kg sweet potatoes
50 g toasted almonds
2 spring onions, finely sliced
200 ml milk
300 g green beans
1 garlic clove, crushed
2 tbsp rosemary, finely chopped
1 olive oil
Pepper
Cooking Instructions:
- Pre-heat oven to 220ºC.
- Brush the lamb with olive oil and rub with garlic, rosemary and pepper. Place on a baking tray lined with baking paper and place in oven for 20-25 minutes for each 500g.
- Peel the sweet potatoes and cut into squares. Cook them in boiling water for 15-20 minutes until tender.
- Mash sweet potato with milk until smooth. Add almonds and spring onions.
- Slice lamb and serve with sweet potato mash and green beans.
Cook green beans in boiling water for 1 minute.
Notes: To test how well your roast is cooked try pressing the outside centre of the meat lightly with tongs. If it feels soft and springy it’s in the medium-rare range. If it feels slightly firm and springy it’s medium. Any firmer to touch and its on its way to well done.