Lamb with Sprout Salad and Smashed Sweet Potato

lamb recipe


  • 800g gold sweet potatoes, peeled, coarsely chopped
  • 2 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoons Dijon mustard
  • 1 garlic clove, crushed
  • 8 Australian Lamb Loin Chops
  • 150g brussels sprouts, thinly sliced
  • 2 spring onions, thinly sliced
  • 1/2 cup mint leaves
  • 1/4 cup (40g) pine nuts, toasted

Cooking Time

20 Mins Prep, 15 Mins Cook




4 Servings




Step 1

Boil, steam or microwave the sweet potato until tender. Use a fork to lightly mash the sweet potato. Season. Cover to keep warm.

Step 2

Meanwhile, preheat a barbecue grill or chargrill on high. Combine the oil, vinegar, mustard and garlic in a small bowl. Season. Place the lamb in a large shallow ceramic or glass dish. Pour over half the oil mixture and turn to coat the lamb. Cook the lamb for 3 mins each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 mins to rest.

Step 3

Combine the brussels sprout, spring onion, mint and pine nuts in a large bowl. Toss to combine. Drizzle with the remaining oil mixture.

Step 4

Serve the lamb with the smashed sweet potato and salad.



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