Lamb Cutlets With Cheesy Sweet Potato Bake
Recipe: #16140
November 27, 2014
Categories: Lamb/Mutton, Sweet Potato/Yam, Australian, Oven Bake, Diabetic, Gluten-Free, Heart Healthy, more
"I love lamb but at the moment is very expensive so I can't see this happening any time soon but the the sweet potato bake part also looks very good and could make a great side to another meal, from Australian BH&G Diabetic L:iving."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (652.8 g)
- Calories 881
- Total Fat - 57.2 g
- Saturated Fat - 24.3 g
- Cholesterol - 277.1 mg
- Sodium - 460.9 mg
- Total Carbohydrate - 37.2 g
- Dietary Fiber - 7.9 g
- Sugars - 5.9 g
- Protein - 54.8 g
- Calcium - 223.3 mg
- Iron - 11 mg
- Vitamin C - 36.6 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat oven to 180C(fan forced).
Step 2
Put the sweet potato in a large shallow microwave safe dish and add 60ml (1/4 cup) water and cover and cook on high (100%) for 7 minutes or until the sweet potato is just tender and drain well.
Step 3
Put the eggs and milk in a small bowl and season with pepper and whisk to combine.
Step 4
Divide sweet potato between 2 x 250ml (1 cup) shallow ovenproof dishes and then pour egg mixture over the sweet potato.
Step 5
Put the dishes on a baking tray and sprinkle with cheese and bake for 20 to 25 minutes or until the egg is set and top is golden brown.
Step 6
Meanwhile preheat a chargrill pan on medium high and spray each side of lamb cutlets with cooking spray and then cook on the chargrill pan for 1 1/2 to 2 minutes per side for medium or until cooked to your liking (you could also cook the cutlets on the barbecue if you prefer).
Step 7
Transfer to a plate and set aside for 2 to 3 minutes to rest.
Step 8
Serve the cutlets with the sweet potato bake and steamed vegetables.
Tips
- Olive oil cooking spray
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