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Ingredients

The ingredients are:

750 grams sweet potato (kumara, orange sweet potato, peeled and cut into 2cm pieces)
1 teaspoon margarine (low-fat spread)
2 tablespoons low-fat milk (warmed)
2 teaspoons oil (olive oil)
1 brown onion (medium cut into wedges)
250 grams zucchini (cut into cubes)
250 grams yellow squash (quartered)
250 grams cherry tomatoes (halved)
4 steaks (1120 grams) lamb leg (280 gram steaks, trimmed of fat)

Step 1: Place kumara in a covered microwave safe dish and cook on high (100%) for 10 minutes or until tender.
Step 2: Drain and add spread and then mash and then add the milk and season with salt and pepper, mash again and then add extra milk if needed.
Step 3: Heat half the oil in a frying pan over medium heat and add onion, zucchini and squash and cook stirring for 7 minutes.
Step 4: Add tomato, increase the heat to high and cook for 3 minutes or until tomato starts to collapse.
Step 5: Preheat a chargrill over medium high heat and brush lamb steaks with the remaining oil and season with pepper.
Step 6: Cook for 3 minutes each side for medium or until cooked to your liking.
Step 7: Stand for 5 minutes and serve with kumara mash and onion mixture.

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