Lamb With Kumara Mash Recipes
SPICE RUBBED LAMB WITH KUMERA AND FETA MASH
Make and share this Spice Rubbed Lamb With Kumera and Feta Mash recipe from Food.com.
Provided by Helen Hes
Categories Yam/Sweet Potato
Time 30m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Start with the mash. Peel and chop the potato and kumera and cook in boiling water till tender. Drain and add the milk, salt and pepper and mash well. Set aside and keep warm while the lamb is cooking.
- Spray the fillets on each side with olive oil spray. Combine the spices in a shallow bowl or plate and roll the lamb in the spices. Rub the spices into the fillets to coat them well.
- Heat a grill pan, fry pan or barbecue until medium hot. Cook the fillets for about 5 - 7 minutes on each side for medium rare lamb. Remove from the heat and leave to rest.
- In the pan you cooked the lamb in pour in the stock and red wine and deglaze pan. Reduce the liquid till it is slightly syrupy and turn off heat.
- Slice meat and serve with the mash and a green vegetable. Spoon sauce over the top and serve.
Nutrition Facts : Calories 712.6, Fat 45.6, SaturatedFat 23, Cholesterol 141.3, Sodium 1367.8, Carbohydrate 37.4, Fiber 5, Sugar 5.9, Protein 32.5
LAMB WITH KUMARA MASH
From Australias Super Food Ideas - always looking for new ways to use sweet potato, love it. Times are estimated at this stage.
Provided by ImPat
Categories Lamb/Sheep
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place kumara in a covered microwave safe dish and cook on high (100%) for 10 minutes or until tender.
- Drain and add spread and then mash and then add the milk and season with salt and pepper, mash again and then add extra milk if needed.
- Heat half the oil in a frying pan over medium heat and add onion, zucchini and squash and cook stirring for 7 minutes.
- Add tomato, increase the heat to high and cook for 3 minutes or until tomato starts to collapse.
- Preheat a chargrill over medium high heat and brush lamb steaks with the remaining oil and season with pepper.
- Cook for 3 minutes each side for medium or until cooked to your liking.
- Stand for 5 minutes and serve with kumara mash and onion mixture.
Nutrition Facts : Calories 253.1, Fat 4.7, SaturatedFat 1.3, Cholesterol 7.3, Sodium 126.3, Carbohydrate 47.6, Fiber 8.3, Sugar 14.5, Protein 7.4
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- Cook kumara in a pot of boiling water for 20 minutes or until tender. Drain. Add stock and mash kumara until smooth.
- Place a large non-stick frying pan over a high heat. Spray lamb cutlets with oil and season with freshly ground black pepper. Add to pan. Cook for 2 minutes on each side for medium-rare or cook to your liking. Place on a warm plate, cover with tinfoil and allow to rest for 5 minutes.
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