Name: Lamb with sprout salad and smashed sweet potato
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1
Ingredients: 800g gold sweet potatoes, peeled, coarsely chopped; 36.40 gm olive oil; 40.00 ml white wine vinegar; 23.40 gm Dijon mustard; 1 garlic clove, crushed; 8 Lamb Loin Chops; 150g brussels sprouts, thinly sliced; 2 spring onions, thinly sliced; 125.00 ml mint leaves; 40g pine nut

Lamb with sprout salad and smashed sweet potato

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Prep Time:
20 minutes

Cook Time:
15 minutes

Total Time:
35 minutes

Juicy lamb chops with sprout salad and smashed sweet potato.

Ingredients:

800g gold sweet potatoes, peeled, coarsely chopped
36.40 gm olive oil
40.00 ml white wine vinegar
1 garlic clove, crushed
8 Lamb Loin Chops
150g brussels sprouts, thinly sliced
2 spring onions, thinly sliced
125.00 ml mint leaves
40g pine nut

Instructions:

Cook the sweet potato until tender by boiling, steaming, or microwaving. Lightly mash the sweet potato with a fork, season to taste, and cover to keep warm.
Preheat a barbecue grill or chargrill on high. Mix oil, vinegar, mustard, and garlic in a bowl and season. Place lamb in a shallow ceramic or glass dish. Coat the lamb with half of the oil mixture. Grill lamb for 3 mins on each side for medium doneness. Rest the lamb covered with foil for 5 mins before serving.
In a large bowl, mix together the brussels sprouts, spring onions, mint, and pine nuts. Toss gently to combine all the flavors. Finally, drizzle the remaining oil mixture over the mixture.
Plate the lamb alongside the smashed sweet potatoes and salad.

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