Spicy Marinated Lamb With Sweet Potato
June 24, 2020
"From our weekday newspaper The West Australian. Times are estimated."
- 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
To make marinade, combine all ingredients in a jug and pour half into a large bowl and refrigerate remaining marinade.
Add lamb to marinade in bowl and turn to coat and refrigerate, covered, for 2 hours.
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.
Cook in a hot oven (200C) for about 45 minutes, or until tender and then remove.
Meanwhile, remove lamb from marinade and pat dry with absorbent kitchen paper and discard marinade in bowl.
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.
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.
Drizzle sauce over lamb and serve with potatoes topped with sour cream and chillies (optional).
Tips & Variations
No special items needed.