Lamb Cutlets With Cheesy Sweet Potato Bake

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 2
• 350 g sweet potatoes (halved and thinly sliced)
• 2 eggs (50grams each whisked)
• 1 tablespoon skim milk
• fresh ground black pepper
• 2 tablespoons cheddar cheese (30% fat-reduced grated)
• cooking spray (olive oil)
• 4 lamb cutlets (trimmed of fat)
• 150 g green beans (trimmed and steamed to serve)
• 1 zucchini (sliced and steamed to serve)
• 1 corn on the cob (halved and steamed to serve)

Recipe

• 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.