Grilled Mirrool Creek Lamb Fillets or Backstraps with Sweet Potato Mash

Lamb Marinade:
600 grams lamb fillets or backstraps
80 ml (1/3 cup) lemon juice
2 garlic cloves, crushed
1 tablespoon fresh rosemary leaves, chopped
2 tablespoon Gwydir Grove extra virgin olive oil
1 tablespoon floral Australian honey
1 tablespoon light soy sauce
Freshly ground black pepper
For Sweet Potato Mash
800 grams sweet potato, peeled and chopped
30 grams of butter
2 cloves of garlic, crushed
1-2 tbls of vegetable or chicken stock
12 stems of rockets, trimmed and roughly chopped

Marinate lamb for 2 hours or overnight. Drain off most of the marinade, and grill or barbeque for 4-6 minutes each side. Remove from the heat and rest loosely covered with foil for 15 minutes before carving into slices. To serve spoon a little sweet potato mash on to a plate and serve slices of lamb on the top and any lamb juices spooned over the top. Garnish with sprigs of rosemary.

Cook the sweet potato in a saucepan of salted boiling over medium heat for about 15 minutes, or until sweet potato is tender. Drain and return to saucepan. Mash with butter and garlic over low heat and add just enough stock to form a firm puree. Remove from heat, season to taste, add rocket and stir until just wilted.

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