Spicy Marinated Lamb With Sweet Potato

4
Servings
20m
Prep Time
45m
Cook Time
1h 5m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

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