Sweet potato rounds with lamb and mustard cream
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PersonalPoints™ per serving
This little bite-sized canape is flavour filled, with grilled, cumin-rubbed lamb, mustard cream and baked sweet potato.
Orange sweet potato (kumara)
350 g, Cut into 16x5 mm thick rounds
Lean lamb tenderloin
140 g, fillets (buy 175g), fat trimmed
Extra light sour cream
16 g, Small leaves to serve
- 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.
- 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.
- 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.