Ingredients

• 1 lamb leg steak
• cut into two pieces
• 1 tbsp olive oil
• 1 tbsp fresh rosemary
• finely chopped
• ½ lemon
• juice and zest
• salt and freshly ground black pepper
• 1 shallot
• peeled and halved
• 1 tbsp olive oil
• 100g/3½oz sweet potato
• peeled and chopped
• 1 tbsp olive oil
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the lamb
• rub the lamb with the oil
• fresh rosemary and lemon zest and season well with salt and freshly ground black pepper.
• Place the lamb into a hot pan over a medium heat and fry for 4-5 minutes on each side
• or until cooked through. Squeeze over the lemon juice on each side during cooking.
• For the roasted shallot
• place the shallot into a small roasting tin
• drizzled with olive oil and place into the oven to roast for 10-15 minutes
• until browned and soft.
• For the sweet potato mash
• place the sweet potato into boiling salted water and boil for 10 minutes
• then drain over a colander. Return the sweet potato to the pan and mash
• stirring in the olive oil and salt and freshly ground black pepper
• to taste.
• To serve
• place the lamb onto a pile of sweet potato mash with the roasted shallot on the side.