1 red onion, sliced
4 garlic cloves, peeled
2 sprigs of fresh rosemary, leaves picked
3 sweet potatoes, peeled and cut into large wedges
2 tbsp olive oil
Sea salt and black pepper
2 tbsp wholegrain mustard
4 lamb cutlets
For the minted peas:
1 tbsp olive oil
2 spring onions, chopped
1 tsp mint leaves, chopped
250g peas, thawed if frozen
Knob of butter
- Preheat the oven to 220°C/200°C fan/gas mark 7. Toss the onion, garlic, rosemary and sweet potatoes with half of the oil in a roasting tray. Season with salt and pepper and roast for 30-35 minutes until the potatoes are tender and crisp on the edges.
- Heat a grill pan over a medium-high heat and brush with the remaining oil. Smear the mustard over the lamb cutlets and grill for 3-4 minutes per side. Transfer to a plate, tent with foil and leave to rest for 10 minutes.
- Meanwhile, heat the oil for the peas in a frying pan over a medium heat. Add the onions, mint and peas. Cover and cook for 3-4 minutes, then mash the peas with the butter and season to taste. Serve with the lamb cutlets and the potatoes.
Per Serving 484cals, 14g (5.4g saturated), 45.8g carbs (5.5g sugars), 42.3g protein, 9.1g fibre, 0.168g sodium