Proof that low fat and low cholesterol can be delicious! Lamb is horribly expensive in Australia at the moment, so I just use whatever cut is cheapest at the supermarket that week! Easy to make and looks great; taken from the best Aussie food magazine, Super Food Ideas.
- 8 lamb cutlets, trimmed of all visible fat
- 2 -3 tablespoons cajun seasoning
- 2 sweet potatoes, peeled and chopped (kumera)
- 2 tablespoons margarine
- 2 garlic cloves, crushed
TOMATO CHILLI JAM
- 1 red onion, chopped
- 2 garlic cloves, crushed
- 6 tomatoes, chopped
- 1⁄4 cup red wine vinegar
- 1⁄4 cup brown sugar
- 1 red chili pepper, chopped
- salt and pepper
- Sprinkle lamb on both sides with Cajun seasoning, set aside.
- Make tomato chilli jam: Spray a hot pan with olive oil, saute onion and garlic until onion is tender.
- Add tomatoes, vinegar, sugar, chilli and seasonings; bring to the boil then reduce heat and simmer, stirring occasionally, for 15-20 minutes or until liquid evaporates and mixture is pulpy. Set aside.
- While chilli jam simmers, cook kumera in boiling water for 15 minutes or until tender.
- Drain well, mash with margarine and garlic.
- Grill lamb for 2-3 minutes each side, or until cooked to taste.
- Serve on a bed of kumera mash, topped with rocket or other lettuce.
- Accompany with jam.
Wow what a wonderful recipe. The flavours go really well together. I esp loved the tomato chilli jam. I had to add a little more butter and milk to the sweet potato mash to make it more creamy but it still tasted yummy! Will deff be keeping this recipe.
Made this for dinner last night and fully enjoyed it. This is one of those recipes where the whole is greater than the sum of its parts. The tomato relish was very good combining sour, sweet and spicy. Found the balance initially a little too sweet but sprinkled a wee bit of cayenne and it was perfect. Should also mention that my relish toook 25 minutes to reduce - in part because my tomatoes were particularly juicy. In retrospect, I should have let some of the liquid drain off before adding to the pot. The flavors of this paired really nicely with the slightly garlicy sweet potatoes. I had my leftover relish and potatoes with chicken and found that both the lambchops and chicken breasts worked well. With the chicken, I used a spicier blackening seasoning sent from NOLA (Rex brand) and found that worked better than my Cajun seasoning blend (also Rex). Thanks Beck for a delightful change of pace. Update: I just had the last of the tomato relish and each day it gets better and better. Next time I plan to make it in advance to give the flavors time to develop.
Oooh, this was wonderful. I used the original Old Bay seasoning. I love that line. And this was perfect since I had vine ripening tomatos just calling to be used. And the littlest member was also able to join in as well since one of her staples in her diet right now are sweet potatos. I made this for Zaar World Tour 05