This is a lovely alternative to a roast dinner to avoid lots of starchy potatoes and parsnips, with the baked sweet potato providing some beta carotene goodness as a treat. A great way to take the De-Stress principles into favourite meals; true enjoyment, satisfaction and health!
Extra tip: sweet potato mash can be made with butter for a real Sunday lunchtime treat
See De-Stress Superfoods:
2 small sweet potatoes
2-3 lamb chops per person
2 medium cloves garlic, pressed – more if you fancy
1 tablespoon freshly squeezed lemon juice
1 tablespoon fresh rosemary, chopped
2 large pinches freshly ground black pepper
I medium onion, chopped
1/4 savoy cabbage
1 large leek, sliced
2 cupfuls fresh or defrosted frozen spinach
Small knob of butter
- buy or make a nut roast or bean dish (see Chapter Six of The De-Stress Diet) for a vegetarian alternative
- can use the rosemary and lemon mix on any fish instead
- can have more veg instead of the sweet potato (eg asparagus, roasted squash) to avoid too many starchy carbohydrates
- Mix the garlic, lemon juice, rosemary and pepper. Pour over the lamb chops and let stand for an hour.
- Preheat the oven to 220ºC
- Wash and prick the sweet potatoes and place them on a baking tray in the oven.
- Put the lamb chops into a baking dish, surround with the onion and place into the oven 10 minutes after the sweet potatoes.
- After 25 minutes, steam the cabbage and leeks in a steamer or by placing the veg in a saucepan with lid with about half an inch of boiling water at the bottom on a medium heat. Steam for 5-6 minutes or until cooked, adding the spinach for the last minute.
- Check the sweet potatoes are cooked through by putting a knife into them and feeling they are soft to the centre. Take the lamb chops out when they are cooked through but not dry. Place both on a plate and serve with the vegetables, adding a little butter – or olive oil – to the sweet potato and/or the vegetables.