Directions:
- Start with the mash. Peel and chop the potato and kumera and cook in boiling water till tender. Drain and add the milk, salt and pepper and mash well. Set aside and keep warm while the lamb is cooking.
- Spray the fillets on each side with olive oil spray. Combine the spices in a shallow bowl or plate and roll the lamb in the spices. Rub the spices into the fillets to coat them well.
- Heat a grill pan, fry pan or barbecue until medium hot. Cook the fillets for about 5 - 7 minutes on each side for medium rare lamb. Remove from the heat and leave to rest.
- In the pan you cooked the lamb in pour in the stock and red wine and deglaze pan. Reduce the liquid till it is slightly syrupy and turn off heat.
- Slice meat and serve with the mash and a green vegetable. Spoon sauce over the top and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 588.31 Kcal (2463 kJ) | ||
| Calories from fat | 356.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.65g | 61% | |
|---|---|---|---|
| Cholesterol | 136.36mg | 45% | |
| Sodium | 1324.97mg | 55% | |
| Potassium | 720.89mg | 15% | |
| Total Carbs | 19.16g | 6% | |
| Sugars | 6.87g | 27% | |
| Dietary Fiber | 2.61g | 10% | |
| Protein | 31.48g | 63% | |
| Vitamin C | 1.4mg | 2% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 4.6mg | 26% | |
| Calcium | 343.4mg | 34% | |
| Amount Per 100 g | |||
| Calories | 175.99 Kcal (737 kJ) | ||
| Calories from fat | 106.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.86g | 61% | |
|---|---|---|---|
| Cholesterol | 40.79mg | 45% | |
| Sodium | 396.37mg | 55% | |
| Potassium | 215.66mg | 15% | |
| Total Carbs | 5.73g | 6% | |
| Sugars | 2.05g | 27% | |
| Dietary Fiber | 0.78g | 10% | |
| Protein | 9.42g | 63% | |
| Vitamin C | 0.4mg | 2% | |
| Vitamin A | 0.2mg | 22% | |
| Iron | 1.4mg | 26% | |
| Calcium | 102.7mg | 34% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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