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
200 g green beans, steamed
400 g small yellow squash, steamed
- 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.
- Drain the lamb, reserving the marinade.
- 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.
- 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.
- 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)