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Redcurrant-glazed lamb with sweet potato mash
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450g sweet potatoes, diced
4 sliced salad onions
½ tbsp olive oil
4 lamb leg steaks, approx 250g
4 tbsp redcurrant jelly
1 tbsp chopped fresh mint
salt & pepper to season
1. Boil the diced sweet potatoes until tender, about 10 minutes. Drain and mash the potatoes with the sliced salad onions, then season.
2. Next, heat the olive oil in a frying pan and fry the lamb leg steaks according to pack instructions or to your liking.Off the heat, stir in the redcurrant jelly and the chopped fresh mint. Place the lamb and mash on plates, pour the redcurrant sauce over the meat and serve.
Château du Gazin 2008 Canon Fronsac Bordeaux, France, is perfect with this dish, its full of pencilly notes of cassis, plums and liquorice.
Typical values per serving:
Phillip Schofield's perfect match: The interesting mix of sharp and rich flavours in the pasta go brilliantly well with the velvety fruitiness of Terra Viva Organic Merlot IGT Delle Venezie. This wine is a real find.A warming juicy red would be ideal here: Valdivieso Winemaker Reserva Malbec 2010 Central Valley, Chile.
This recipe was first published in March 2011.