Balsamic Lamb with Sweet Potato Mash

Serves 4
Preparation time: 10 minutes (plus 6 hours for marinating)
Cooking time: 20 minutes
¼ cup balsamic vinegar
2 teaspoons extra-virgin olive oil
1 clove garlic, crushed
1 tablespoon fresh rosemary leaves, chopped
4 lamb loin chops, well-trimmed (about 150 g each)
800 g sweet potato, peeled, cut into chunks
2 tablespoons low-fat milk or soymilk, warmed
salt and freshly ground black pepper, to taste
2 teaspoons olive oil, extra
½cup beef stock

To Serve
200 g green beans, steamed
400 g small yellow squash, steamed


  1. Combine the vinegar, extra-virgin olive oil, garlic, and rosemary in a shallow glass dish. Add the lamb and turn to coat. Cover and refrigerate for 6 hours or overnight to marinate.
  2. Drain the lamb, reserving the marinade.
  3. Cook the sweet potato until very tender. Drain well and mash until smooth. Add the milk and use a wooden spoon to beat until smooth. Season well with salt and pepper.
  4. Meanwhile, heat the extra olive oil in a large frying pan over medium-high heat. Add the lamb and cook for 4–6 minutes on each side, or until a thermometer inserted in the thickest part of the chop registers 60°C for medium-rare or 70°C for medium well done. Remove the lamb from the pan and set aside. Increase the pan heat to high and add the reserved marinade and the beef stock. Simmer for 2 minutes or until the sauce reduces and thickens.
  5. Divide the mash among serving plates. Thickly slice the lamb and place over the mash. Spoon the sauce over and serve with the beans and squash.

  (Source: The Low GI Diet for Polycystic Ovarian Syndrome – Brand Miller, Marsh & Farid; Hachette Australia 2011)

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