Soy and Mirin Glazed Lamb with Sweet Potato Mash


This Teresa Cutter recipe is delicious, shared with friends and family on special occasions. Or add it to your regular repoiture as an easy, healthy, gluten-free mid-week meal!

Soy and Mirin Glazed Lamb with Sweet Potato Mash


800g sweet potato, peeled and chopped into small pieces

1/4 cup low-fat coconut milk

1/2 tsp fresh grated ginger

1/4 tsp ground cinnamon

sea salt and freshly ground black pepper to taste

2 lean lamb backstraps

1 tsp sesame oil

1 tablespoon wheat-free tamarin soy sauce

4 tablespoons mirin

4 tablespoons water


1. Boil sweet potato until tender and drain. Mash with the coconut milk, ginger and cinnamon until smooth. Season with salt and pepper.

2. Rub the lamb with sesame oil and cook in a hot non-stick pan until golden and still a little pink in the centre.

3. While the lamb is still in the pan, add the soy, mirin and water. Simmer until it forms a syrupy sauce. Remove from heat.

4. To serve, dollop mash onto serving plates. Slice the lamb diagonally and arrange on top of the mash. Pour over the sauce and serve immediately with a side of greens.

Serves 4

This recipe is gluten-free, low-fat and tastes delish!

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