Spicy Marinated Lamb With Sweet Potato
Recipe: #35145
June 24, 2020
Categories: Lamb/Mutton Sweet Potato/Yam, Grilling (Outdoor), Oven Bake, more
"From our weekday newspaper The West Australian. Times are estimated."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (317.3 g)
- Calories 635.8
- Total Fat - 36.6 g
- Saturated Fat - 11.5 g
- Cholesterol - 223.1 mg
- Sodium - 1256.5 mg
- Total Carbohydrate - 8 g
- Dietary Fiber - 0.9 g
- Sugars - 4.9 g
- Protein - 65.2 g
- Calcium - 97.8 mg
- Iron - 5 mg
- Vitamin C - 5.8 mg
- Thiamin - 1.8 mg
Step by Step Method
Step 1
To make marinade, combine all ingredients in a jug and pour half into a large bowl and refrigerate remaining marinade.
Step 2
Add lamb to marinade in bowl and turn to coat and refrigerate, covered, for 2 hours.
Step 3
Cut potatoes in half lengthways and toss in oil and season and then arrange, cut-side up, in a single layer in a large roasting pan.
Step 4
Cook in a hot oven (200C) for about 45 minutes, or until tender and then remove.
Step 5
Meanwhile, remove lamb from marinade and pat dry with absorbent kitchen paper and discard marinade in bowl.
Step 6
Heat an oiled, large barbecue grill plate over a medium heat and add lamb and cook for about 4 minutes on each side, or until tender and then remove and rest, loosely covered with foil for 5 minutes.
Step 7
Place reserved marinade in a small saucepan and bring to a boil and gently boil, stirring occasionally for about 5 minutes, or until thickened and remove.
Step 8
Drizzle sauce over lamb and serve with potatoes topped with sour cream and chillies (optional).
Tips
No special items needed.
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