BBQ Lemon Myrtle Coconut and Chilli Lamb Fillets with Lemon Myrtle Garlic Sweet Potato Mash 

If it's not possible to BBQ you can cook on a griddle pan or a heavy based frying pan. This is a lovely lean lamb recipe. You will, most likely, need to ask your local butcher for this cut of lamb.

 To serve 4

 4 lamb fillets

1/2  pack  Outback Spirit Lemon Myrtle Coconut & Chilli Sprinkles

Olive oil spray

For sweet potato mash

1 large sweet potato, peeled and boiled ready to mash

1 teaspoon Crushed Garlic

1 teaspoon Lemon Myrtle

Black Pepper to taste

Wild Herb Salt to taste

25 gm butter

Sour cream as required

 Pour the Lemon Myrtle Coconut & Chilli Sprinkles onto a flat plate. Press the lamb fillets evenly into the seasoning to lightly coat all sides.

Place the seasoned lamb fillets on the BBQ plate (or heavy based grill pan or frying pan) and cook the fillets for approx 2- 3 minutes each side for medium rare –or until cooked to your liking.

 While fillets are cooking, mash the sweet potato with crushed garlic, Lemon Myrtle, black pepper, Wild Herb Salt, butter and a little sour cream to make a smooth and creamy mash.

 Slice the lamb fillets into three or four pieces and serve over the sweet potato mash, and pour any pan juices, if any, over the meat.

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