This dish was inspired by my baby sister Jess. She’s not actually a baby. It is not cool to let babies kick around next to ovens & stoves. That is just plain dangerous. Jess is 21 so completely fine to be left unattended in a kitchen. She made chicken ones like this last weekend and they looked fab so, given my newfound discovery of meat, I though lamb with a mint sauce would be amaze. It was. You will love it. This recipe is sans the bread found in most sliders so won’t clog up your guts like glue. Packed full of veggie goodness, a few healthy carbs & a whole lot of yum, this is a perfect post workout chow down.
4 tbs coconut cream (it works best if this has been in the fridge so it is thick & creamy)
Juice 1/2 lemon
Good pinch salt & pepper
2 tbs chopped mint
Mix it all well in a bowl & pop it in the fridge until you are ready for it.
1-2 large sweet potatoes, sliced into about 1cm thick slices
1 avocado, sliced
1 capsicum, sliced & roasted (optional)
500g lamb, I used backstrap but I am sure other cuts will be fine too
Add anything else you fancy
2 tbs fresh chopped rosemary
2 tbs coconut oil
Pinch salt & pepper
In a container mix the rosemary, oil, salt & pepper. Add the lamb and coat well in the mix. Set aside to marinate for a bit. Preheat your oven to 180C, on a baking paper lined tray lay out your sweet potato rounds & bake for 20-30 mins until cooked. Removes from oven & set aside. In a hot pan cook the lamb to your liking then set aside to rest for 5-10mins before slicing. Take a sweet potato round, stack it with your spinach, avocado, capsicum & lamb, drizzle with the dressing then top it all off with another sweet potato round.