Lamb backstrap with roasted sweet potato and green beans

Cut the sweet potato into bit size pieces, then mix with cumin, black pepper and salt. Roast at 200 C (400 F). Rub lamb with coriander, paprika, oregano, tomato paste, cinnamon, black pepper, salt and dash of sugar. Set aside and pre-heat the grill. Sauté green beans with garlic and onions, add black pepper, then add chicken stock and reduce to a simmer and cover. Grill lamb to perfection and serve. The sweet potatoes are the slowest as they take about 30 min in the oven.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s