Name: Fennel with lamb and sweet potato mash
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1
Ingredients: 18.20 gm olive oil; 2 bulbs (about 350g each) fennel, thinly sliced; 2 red onions, cut into thin wedges; 40.00 ml chopped fresh parsley; Salt & freshly ground pepper; 750g orange sweet potato, peeled, cut into 2.5cm pieces; 150g pea; 12 Frenched lamb cutlets

Fennel with lamb and sweet potato mash

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Prep Time:
15 minutes

Cook Time:
35 minutes

Total Time:
50 minutes

Delicious lamb cutlets paired with creamy sweet potato mash for a quick and flavorful weeknight meal.

Ingredients:

18.20 gm olive oil
2 bulbs (about 350g each) fennel, thinly sliced
2 red onions, cut into thin wedges
40.00 ml chopped fresh parsley
Salt & freshly ground pepper
750g orange sweet potato, peeled, cut into 2.5cm pieces
150g pea
12 Frenched lamb cutlets

Instructions:

In a large non-stick frying pan over medium heat, warm 3 teaspoons of oil. Sauté fennel and onion, stirring often, until very soft, about 15-20 minutes. Remove from heat and mix in parsley. Season with salt and pepper to taste.
Place sweet potato in a microwave-safe dish with 1/4 cup of water. Microwave on High for 7-8 minutes until almost tender. Add peas, cook for an additional 2-3 minutes until tender, then drain and roughly mash. Heat a chargrill pan over medium-high heat. Brush lamb with remaining oil, season with salt and pepper, chargrill each side for 2-3 minutes. Rest for 5 minutes before serving.
Plate the fennel mixture alongside the sweet potato mash and lamb cutlets.

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