Lamb with lemon and fresh rosemary, roasted shallot and sweet potato mash



For the lamb

For the roasted shallot

For the sweet potato mash


  1. Preheat the oven to 200C/400F/Gas 6.

  2. For the lamb, rub the lamb with the oil, fresh rosemary and lemon zest and season well with salt and freshly ground black pepper.

  3. 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.

  4. 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.

  5. 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.

  6. To serve, place the lamb onto a pile of sweet potato mash with the roasted shallot on the side.