Sunday, 7 June 2009

Spicy Lamb Cutlets with Sweet Potato

8 lamb cutlets
1tbsp Cajun seasoning
3 large sweet potatoes, cut into wedges, (not too thick)
2tbsp olive oil
2 green peppers, halved, deseeded and cut into wedges
Soured cream to serve

Preheat the oven to 220C/gas 7
Preheat the grill or griddle

Rub the sweet potato wedges all over with 1tbsp olive oil and half the Cajun seasoning. Put them in a large roasting tin and cook for 10 minutes. Coat the lamb cutlets and green pepper wedges with the remaining olive oil and Cajun seasoning. Add the peppers to the sweet potato and cook for a further 10 minutes until the vegetables are tender. Grill or griddle the lamb for 4-5 minutes each side for pink or until cooked to your liking.

Serve the lamb and vegetables with a spoonful of soured cream.

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