adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Mustard-glazed lamb with sweet potato & spinach mash
Mustard-glazed lamb with sweet potato & spinach mash
0 Likes
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Elevate your side dish game with this delicious and nutritious green and gold mash.
Ingredients:
  • 46.80 gm wholegrain mustard
  • 40.00 ml balsamic vinegar
  • 20.00 ml chopped fresh rosemary
  • 18.20 gm olive oil
  • 600g lamb rump steaks, excess fat trimmed
  • 1kg orange sweet potato (kumara), peeled, cut into 3cm pieces
  • 100g baby spinach leaves, coarsely chopped
  • 160ml (2/3 cup) thickened cream
Instructions:
  • In a bowl, mix mustard, vinegar, rosemary, oil, and honey. Add lamb, season with salt and pepper, toss to coat, and refrigerate for 10 minutes to marinate.
  • Steam the sweet potato until tender, ensuring the steamer does not touch the water. Add spinach for the last 2 minutes of cooking. Season with salt and pepper, then transfer to a bowl and mash.
  • Preheat a frying pan over medium-high heat. Drain the lamb, keeping the marinade. Cook lamb in the pan for 3-4 minutes on each side until desired doneness. Transfer to a plate and cover with foil. Reduce heat to medium, add reserved marinade and cream to the pan. Cook for 2 minutes. Serve lamb and mash on plates, topped with sauce. Enjoy!

Similar Recipes