Lamb Steaks with Rosemary Sweet Potatoes

Dinner for two. Recipe adapted from BBC GoodFood magazine April 2007 issue.

Ingredients:
2 tablespoons olive oil
2 lamb leg steaks
½ red onion, sliced
2 sweet potatoes, finely sliced
pinch of salt
rosemary, fresh or dried
wholegrain mustard, for basting (I used some mint sauce instead, don’t really like mustard of any kind)

Directions:
1. Preheat oven to 220C/fan 200C. Heat half the oil on a roasting tray, brown steaks on both sides, remove from tray and set aside.
2. Toss the remaining oil, onion, salt, sweet potatoes, and rosemary together in the roasting tray. Lay steaks on top and baste steaks with mint sauce. Sprinkle with more rosemary, pop tray into oven and roast for 20 minutes, or until steak is cooked and potatoes are softened.

The lamb steaks were tasted pretty much like well, lamb steaks, nothing special. The sweet potatoes were delicious though, with the potatoes lightly infused with the rosemary and onions.

As I love vegetables, I also made a side of honey-roast carrots to go with the lamb steaks and potatoes. Will include the recipe in my next post.