Sweet potato rounds with lamb and mustard cream
0
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 16 • Difficulty: Easy
This little bite-sized canape is flavour filled, with grilled, cumin-rubbed lamb, mustard cream and baked sweet potato.
Ingredients
Orange sweet potato (kumara)
350 g, Cut into 16x5 mm thick rounds
Ground cumin
1 tsp
Lamb fillet (tenderloin), raw
175 g
Extra light sour cream
2 tbs
Dijon mustard
2 tsp
Fresh mint
16 g, Small leaves to serve
Instructions
1
Preheat oven to 180°C. Line a baking tray with baking paper. Place the sweet potato on the prepared tray and sprinkle with the cumin. Lightly spray with oil. Bake for 25 minutes, turning halfway through cooking, or until golden and tender. Set aside to cool.
2
Meanwhile, lightly spray a chargrill or barbecue with oil and heat on medium-high. Chargrill the lamb for 6-8 minutes, turning, or until cooked to your liking. Transfer to a plate. Set aside, covered, for 5 minutes to rest before carving into 16 slices.
3
Combine the sour cream and mustard in a small bowl. Place a slice of lamb on each sweet potato round. Top with a little mustard cream and a mint leaf.
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