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Lamb Cutlets With Cheesy Sweet Potato Bake

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“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.”
READY IN:
50mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

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.

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