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Lamb with sprout salad and smashed sweet potato

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Served with smashed sweet potato and a crunchy sprout salad, this seasoned lamb dish is an easy and balanced meal you're sure to love.

  • Serves4
  • Cook time15 minutes
  • Prep time15 minutes, + 5 mins resting time
Lamb with sprout salad and smashed sweet potato

Ingredients

  • 800g gold sweet potatoes, peeled, coarsely chopped
  • 2 tbs olive oil
  • 2 tbs white wine vinegar
  • 1 tbs Dijon mustard
  • 1 garlic clove, crushed
  • 8 Coles Australian Lamb Loin Chops
  • 150g Brussels sprouts, thinly sliced
  • 2 spring onions, thinly sliced
  • 1/2 cup mint leaves
  • 1/4 cup (40g) pine nuts, toasted

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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Boil, steam or microwave the sweet potato until tender. Use a fork to lightly mash the sweet potato. Season. Cover to keep warm.

  2. Step 2

    Meanwhile, preheat a barbecue grill or chargrill on high. Combine the oil, vinegar, mustard and garlic in a small bowl. Season. Place the lamb in a large shallow ceramic or glass dish. Pour over half the oil mixture and turn to coat the lamb. Cook the lamb for 3 mins each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 mins to rest.

  3. Step 3

    Combine the Brussels sprout, spring onion, mint and pine nuts in a large bowl. Toss to combine. Drizzle with the remaining oil mixture.

  4. Step 4

    Serve the lamb with the smashed sweet potato and salad.

Lamb with sprout salad and smashed sweet potato

Lamb with sprout salad and smashed sweet potato
  • Serves4
  • Cook time15 minutes
  • Prep time15 minutes, + 5 mins resting time
Ingredients
  • 800g gold sweet potatoes, peeled, coarsely chopped
  • 2 tbs olive oil
  • 2 tbs white wine vinegar
  • 1 tbs Dijon mustard
  • 1 garlic clove, crushed
  • 8 Coles Australian Lamb Loin Chops
  • 150g Brussels sprouts, thinly sliced
  • 2 spring onions, thinly sliced
  • 1/2 cup mint leaves
  • 1/4 cup (40g) pine nuts, toasted
    Description

    Served with smashed sweet potato and a crunchy sprout salad, this seasoned lamb dish is an easy and balanced meal you're sure to love.

    Method

    1. Step 1

      Boil, steam or microwave the sweet potato until tender. Use a fork to lightly mash the sweet potato. Season. Cover to keep warm.

    2. Step 2

      Meanwhile, preheat a barbecue grill or chargrill on high. Combine the oil, vinegar, mustard and garlic in a small bowl. Season. Place the lamb in a large shallow ceramic or glass dish. Pour over half the oil mixture and turn to coat the lamb. Cook the lamb for 3 mins each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 mins to rest.

    3. Step 3

      Combine the Brussels sprout, spring onion, mint and pine nuts in a large bowl. Toss to combine. Drizzle with the remaining oil mixture.

    4. Step 4

      Serve the lamb with the smashed sweet potato and salad.