Lamb is a great meat. Its grass fed, its got a good fat content, when its baked it gets sweet, it goes great with mint and you can get cuts for a very reasonable price. A few days ago, I found a surprise in the freezer. A few packs of lamb medallions, lamb loin double chops if I'm not mistaken. I was pretty keen when I found these because I hadn't had lamb for quite a while by then and was excited to make a dish I've always made, even back when I had a bit extra girth on me. So this is how I like to cook my lamb and sweet potato. There are definitely more intricate ways of cooking lamb, but I like this especially when strapped for time.
4 Lamb loin double chops*
4 - 5 medium to large tomatos
1 brown onion
2 cloves of garlic
1 large sprig of rosemary
2 tbs of olive oil
1 cup of water
1 large sweet potato
*You can use whatever cut of lamb that you have on hand. I think if you can get a thicker cut, you're going to have a more tender result in the end.
1. Get a baking dish that you can use on your stove. We're going to quickly sear the lamb and then bake it. We want the pan heating up while we prep the first few items.
2. Dice tomatoes and season with a little salt to draw out some moisture from the flesh. Crush garlic, slice up the onion and have them on the ready. Keep all three things separate
3. Place olive oil, garlic and rosemary into pan. Let the rosemary and garlic scent the oil a bit, not leaving them in there too long too burn.
4. Place lamb into the dish and let it sear. We don't want to cook it all the way through. Just looking for some colour. This should help prevent the meat from drying out.
5. When the lamb is seared, place the onion and diced tomatoes into the pan with a little water. We want to try and break down the tomatoes as quick as we can, without over cooking the meat.
6. When the tomatoes have broken down, you should have a mixture that covers most of the lamb. Cover the 4 pieces with what ever tomato and onion you can, leave the garlic and rosemary in the more viscous part of the sauce. Place the dish in the oven thats at about 160C.
7. Peel you sweet potato and dice into chunks. Either put in microwave or in a pot on the stove. Get the potato soft enough to mash. When it's ready, should be about 8 - 10 minutes depending on the size, drain the container, throw some butter in and mash away.
8. By the time the mash is ready to serve, your lamb should be good to go.
Serve this with other veggies like beans, broccoli, spinach, kale, squash.. what ever. This is a great healthy meal, thats fairly easy to make and can fit in with 'Coles - Under $10 meals' depending where you shop and can take less than 15 minutes.