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Lamb with lemon and fresh rosemary, roasted shallot and sweet potato mash

This Lamb with lemon and fresh rosemary, roasted shallot and sweet potato mash recipe uses Olive Oil. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 tbsp
• 1 tbsp
• 1 tbsp

Method (preview)

1. 1

   Place the lamb into a hot pan over a medium heat and fry for 4-5 minutes on each side, or until cooked through.

2. 2

   Squeeze over the lemon juice on each side during cooking.

3. 3

   For the roasted shallot, place the shallot into a small roasting tin, drizzled with olive oil and place into the oven to roast for 10-15 minutes, until browned and soft.

4. 4

   For the sweet potato mash, place the sweet potato into boiling salted water and boil for 10 minutes, then drain over a colander.

5. 5

   Return the sweet potato to the pan and mash, stirring in the olive oil and salt and freshly ground black pepper, to taste.

6. 6

   To serve, place the lamb onto a pile of sweet potato mash with the roasted shallot on the side.