Dukkah lamb cutlets with spiced sweet potato
Orange sweet potato (kumara)
700 g, peeled, chopped
French trimmed lamb cutlet(s) or rack(s)
360 g, (8 x 50g cutlets)
1 tbs, spice mix
1 clove(s), crushed
1 tsp, grated
1 tsp, ground
250 g, trimmed
Sugar snap peas
150 g, trimmed
- Boil, steam or microwave the sweet potato until tender. Drain.
- Meanwhile, sprinkle both sides of cutlets with dukkah. Preheat a chargrill or barbecue over medium-high heat. Cook lamb for 2–3 minutes each side or until cooked to your liking. Transfer to a plate. Cover to keep warm. Allow lamb to rest for 5 minutes before serving.
- Heat oil in a large saucepan over medium heat. Cook garlic and ginger, stirring for 1 minute or until fragrant. Add cumin and ground coriander and cook, stirring, for 1 minute. Add sweet potato and stir to combine. Remove from heat. Using a fork, roughly mash potato. Season with salt and freshly ground black pepper.
- Meanwhile, boil, steam or microwave beans and sugar snap peas until just tender. Drain. Serve lamb with mash, steamed vegetables and sprinkled with coriander.