Preparation time: 20 minutes
Cooking time: 25-30 minutes
2 x 300-400g lamb mini roasts, trimmed of fat
1kg sweet potatoes
50g toasted almonds
2 spring onions, finely sliced
200 ml milk
300g green beans
1 garlic clove, crushed
2 tbsp rosemary, finely chopped
1 tbsp olive oil
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.
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.
For more proper dinner tips, advice and nutritious recipe ideas, visit www.themainmeal.com.au