Lamb with Kumara Mash – Low GI

This is a quick, easy and delicious recipe which has the benefit of being low GI.  It serves 4 and takes just over half an hour to prepare.  I sometimes substitute snake beans or snow peas for the squash or some pumpkin which has been lightly steamed and some garlic and fresh rosemary. Recipe  from http://www.taste.com.au

Lamb with kumara mash
Super Food Ideas – July 2004 , Page 26

Recipe by Alison Roberts

Photography by Ben Dearnley

  • INGREDIENTS
  • 750g kumara (orange sweet potato), peeled, cut into 2cm pieces
  • 1 teaspoon reduced-fat spread
  • 2 tablespoons warmed low-fat milk
  • 2 teaspoons olive oil
  • 1 brown onion, cut into thin wedges
  • 250g zucchini, cut into 2cm cubes
  • 250g yellow squash, quartered
  • 250g punnet cherry tomatoes, halved
  • 4 (about 100g each) trim lamb leg steaks
  • METHOD
  1. Place kumara into a microwave-safe dish. Cover. Cook on HIGH (100%) power for 10 minutes or until tender. Drain. Add spread. Mash. Add milk, and salt and pepper. Mash, adding more milk if required.
  2. Meanwhile, heat half the oil in a frying pan over medium heat. Add onion, zucchini and squash. Cook, tossing, for 7 minutes. Add tomatoes. Increase heat to high. Cook, tossing, for 3 minutes.
  3. Preheat a chargrill on medium-high heat. Brush lamb with remaining oil. Season with pepper. Cook for 3 minutes each side. Stand for 5 minutes. Serve with kumara mash and vegetables.
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