Lemon Myrtle Coconut & Chilli Lamb Fillets on a bed of Sweet Potato Mash

This lamb dish is super-special because it taste's simply wonderful and takes no time at all to prepare and the sweet potato mash is a perfect accompaniment.

To serve 4

 4 lamb fillets, ( these should be perfect little loins but if there are any sinews do you best to remove them)

2 tablespoons (15 g) Outback Spirit Lemon Myrtle Coconut & Chilli Nut Free Dukkah

4 -6 tablespoons panko breadcrumbs

Olive oil spray


For sweet potato mash

 1 large sweet potato, peeled

1 teaspoon Crushed Garlic

1 teaspoon Lemon Myrtle

Black Pepper to taste

Wild Herb Salt to taste

50 gm butter

Sour cream as required


Heat oven (or air-fryer) to 180C .

Cut the sweet potato into  4 pieces, place on a small baking tray lined with baker's paper and spray the surfaces very lightly with olive oil. Place on the middle tray in the pre-heated oven and cook for about 20-39 minutes. The sweet potato is ready when the flesh is soft and tender and the edges are starting to caramalise. Remove from the oven,

Mix together the Lemon Myrtle Coconut & Chilli Nut Free Dukkah and the Panko breadcrumbs and pour enough to cover a flat plate. Very lightly spray the lamb fillets and then press evenly into the seasoned Panko crumbs 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.

 Evenly divide the Sweet Potato Mash amongst four plates.

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

Our Chilli Coconut Lemon Myrtle Sauce is perfect to serve with this dish

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