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Ingredients

800g gold sweet potatoes, peeled, coarsely chopped
2 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoons 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

Method

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.
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.
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.
Step 4 Serve the lamb with the smashed sweet potato and salad.

Lamb with sprout salad and smashed sweet potato

How to make Lamb with sprout salad and smashed sweet potato

Ingredients

Method