Ingredients for Lamb With Kumara Mash
- 1 kg kumara (sweet potato), peeled and cubed
- Reduced Fat Margarine
- Low Fat Milk
- Olive Oil
- Brown Onion
- 1 medium zucchini, diced
- Yellow Squash
- Cherry Tomatoes
- Lamb Leg Steaks
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How to Make Lamb With Kumara Mash
- Place cubed kumara in a microwave-safe dish, cover, and microwave on high for 10-12 minutes, or until tender.
- Drain the cooked kumara. Add the butter and mash until smooth. Gradually stir in the milk, seasoning with salt and pepper to taste. Add extra milk if needed to reach desired consistency.
- Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the chopped onion, zucchini, and butternut squash. Cook, stirring occasionally, for 7-8 minutes, until softened.
- Add the chopped tomato, increase the heat to high, and cook for 3-4 minutes, or until the tomato begins to break down and slightly caramelize.
- Preheat a chargrill or grill pan to medium-high heat. Brush the lamb steaks with the remaining 1 tablespoon of olive oil and season generously with pepper.
- Grill the lamb steaks for 3 minutes per side for medium-rare, or longer depending on your preferred level of doneness. Use a meat thermometer to ensure it reaches your desired internal temperature.
- Remove the lamb steaks from the grill and let them rest for 5 minutes before serving. Serve the lamb steaks alongside the creamy kumara mash and the flavorful onion and vegetable mixture.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
57g
Fat
6g
Carbs
15g