Redcurrant-glazed lamb with sweet potato mash


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.

Drinks recommendation

Château du Gazin 2008 Canon Fronsac Bordeaux, France, is perfect with this dish, its full of pencilly notes of cassis, plums and liquorice.

Redcurrant-glazed lamb with sweet potato mash
  • Preparation time: 5 minutes
  • Cooking time: 10 minutes
  • Total time: 15 minutes 15 minutes

Serves: 2

Nutritional Info

Typical values per serving:

Energy 2468.56kJ
Fat 20.1g
Saturated Fat 7.6g
Carbohydrate 74.9g
Sugars 39.3g
Salt 0.4g

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This recipe was first published in Thu Mar 17 12:13:00 GMT 2011.