Lamb Cutlets With Cheesy Sweet Potato Bake

Prep Time: 15 Minutes

Cook Time: 35 Minutes

Ready In: 50 Minutes

Servings: 2

I love lamb but at the moment is very expensive so I can't see this happening any time soon but the the sweet potato bake part also looks very good and could make a great side to another meal, from Australian BH&G Diabetic L:iving.

Ingredients:

350 g sweet potatoes (halved and thinly sliced)

2 eggs (50grams each whisked)

1 tablespoon skim milk

fresh ground black pepper

2 tablespoons cheddar cheese (30% fat-reduced grated)

cooking spray (olive oil)

4 lamb cutlets (trimmed of fat)

150 g green beans (trimmed and steamed to serve)

1 zucchini (sliced and steamed to serve)

1 corn on the cob (halved and steamed to serve)

Directions:

1. Preheat oven to 180C(fan forced).
2. Put the sweet potato in a large shallow microwave safe dish and add 60ml (1/4 cup) water and cover and cook on high (100%) for 7 minutes or until the sweet potato is just tender and drain well.
3. Put the eggs and milk in a small bowl and season with pepper and whisk to combine.
4. divide sweet potato between 2 x 250ml (1 cup) shallow ovenproof dishes and then pour egg mixture over the sweet potato.
5. Put the dishes on a baking tray and sprinkle with cheese and bake for 20 to 25 minute3s or until the egg is set and top is golden brown.
6. Meanwhile preheat a chargrill pan on medium high and spray each side of lamb cutlets with cooking spray and then cook on the chargrill pan for 1 1/2 to 2 minutes per side for medium or until cooked to your liking.
7. Transfer to a plate and set aside for 2 to 3 minutes to rest.
8. Serve the cutlets with the sweet potato bake and steamed vegetables.

By RecipeOfHealth.com