Devilled lamb fillets with crushed sweet potato puree
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | 150 g lamb fillets; all fat and skin | |
| ; removed | ||
| 2 | tablespoons | Red meat Caribbean Light spice |
| 2 | tablespoons | Black pepper; finely crushed |
| 400 | grams | Sweet potatoes |
| 1 | decilitre | Creme fraiche |
| 12 | Leaves of fresh basil cut into strips | |
| ½ | decilitre | Vegetable oil |
| 100 | grams | Butter |
| 12 | Cherry tomatoes | |
| Salt and black pepper | ||
Directions
Rub the lamb fillets with the red meat Caribbean Light spice and sprinkle with the black pepper. Let it marinate for at least 20 minutes.
Wash the sweet potato and steam till soft. Peel and crush with a fork. Add the creme fraiche and the basil strips. Season with salt and pepper.
Fry the fillets of lamb in half oil, half butter until pink. Remove and keep warm.
Heat a little butter in a pan and add the cherry tomatoes. Fry for 3-4 minutes. Season with salt and pepper.
Cut the fillets of lamb. Place the sweet potato in the middle. Top with the lamb and arrange the tomatoes around it. Pour on the parsley sauce.
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