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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