Lamb Steaks with Rosemary Sweet Potatoes

Ingredients

• 2 tbsp olive oil
• 4 lamb leg steaks
• 3 sweet potatoes, finely sliced
• 1 red onion, halved & sliced
• sprig fresh rosemary or 1 tsp of dried
• 2 tbsp wholegrain mustard

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 425°F (220°C). Toss the sliced sweet potatoes with 1 tablespoon of the olive oil and the rosemary leaves stripped from the sprig, or the dried rosemary. Spread on a large baking sheet.

2. Roast the sweet potatoes for about 15 minutes, until they start to soften and brown at the edges.

3. While the potatoes roast, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the red onion and cook for 5 minutes, until softened.

4. Push the onion to one side of the skillet and add the lamb steaks. Cook for 3 to 4 minutes per side, until browned.

5. Spread the wholegrain mustard over the top of the steaks after turning them. Keep cooking until the thickest part reaches 145°F (63°C), about 1 to 2 more minutes per side.

6. Move the lamb to a plate and rest for 3 minutes. Add a splash of water to the skillet if needed and stir to loosen the pan juices.

7. Serve the lamb steaks with the roasted sweet potatoes and onions, spooning the pan juices over the top.