Lamb Cutlets With Cheesy Sweet Potato Bake
Created by ImPat on November 27, 2014
- Servings: 2
- Prep Time: 15m
- Cook Time: 35m
- Recipe #16140
Ingredients
- 350 grams sweet potatoes (halved and thinly sliced)
- 2 large eggs (50 grams each whisked)
- 1 tablespoon fat-free milk
- Fresh ground black pepper
- 2 tablespoons grated cheddar cheese (30% fat-reduced)
- 500 grams lamb chops (four boneless cutlets, trimmed of fat)
- 150 grams green beans (trimmed and steamed to serve)
- 1 zucchini (sliced and steamed to serve)
- 1 corn cob (halved and steamed to serve)
How to Make
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Step 1: Preheat oven to 180C(fan forced).
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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.
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Step 3: Put the eggs and milk in a small bowl and season with pepper and whisk to combine.
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Step 4: Divide sweet potato between 2 x 250ml (1 cup) shallow ovenproof dishes and then pour egg mixture over the sweet potato.
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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.
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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).
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Step 7: Transfer to a plate and set aside for 2 to 3 minutes to rest.
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Step 8: Serve the cutlets with the sweet potato bake and steamed vegetables.