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Lamb Mini Roast with Sweet Potato Mash

Recipe by LifeStyle FOOD

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Accredited Practicing Dietitian Geraldine Georgeou, together with themainmeal.com.au, has developed a Study Diet that tailors to the nutritional and lifestyle needs of students. For parents of students, this is a delicious and healthy meal to whip up for your children during exam time.

Serves 4

Ingredients

2 x 300-400g lamb mini roasts, trimmed of fat
1kg sweet potatoes
50g toasted almonds
2 spring onions, finely sliced
200ml milk
300g green beans
1 garlic clove, crushed
2 tbsp rosemary, finely chopped
1 tbsp olive oil
pepper

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Method

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.
Cook green beans in boiling water for 1 minute.
Slice lamb and serve with sweet potato mash and green beans.

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Notes & Tips

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 it’s on its way to well done.