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Glazed Lamb with Sweet Potato Mash

Yields1 Serving

One of my favourite dishes is potato mash and salmon, but now that Ive discovered lamb back strap I'm finding sweet potato mash with lamb is good too. Enjoy

 800g sweet potato peeled and chopped into chunks
 1/4 cup coconut milk
 1 tsp freshly grated ginger
 1/2 tsp Changing Habits Cinnamon
 Changing Habits Seaweed Salt to taste
 Freshly ground Changing Habits Pepper to taste
 2 lamb back straps
 1 tsp sesame oil
 1 tbsp Tamari soy sauce
 4 tbsp Mirin (Japanese sweet rice seasoning - found in Asian section of grocery store)
 4 tbsp filtered water

Steam the sweet potato until tender, drain.


Mash with the coconut milk, ginger and cinnamon until smooth.


Season with seaweed salt and pepper.


Rub the lamb with sesame oil and cook in a greased pan until golden and still a little pink in the centre.


While lamb is still in pan add tamari, mirin and water and simmer until it forms a syrupy sauce, remove from heat


To serve dollop mash sweet potato onto plate.


Slice the lamb diagonally and arrange on top of the mash.


Pour over the sauce and serve immediately.


Serve with lightly steamed garden beans and fresh salad.