Mr Osbiston and I both had busy Saturdays so we decided and evening in was in order. I wanted to make something really tasty to make the night a little more special than usual so this is something I threw together.
Rosemary lamb, sweet potatoes and Greek salad
250g lamb shoulder fillet
6 sprigs of rosemary
3 sweet potatoes
2 cloves of garlic
1 red onion
100g mixed leaves
A handful of baby tomatoes
50g feta cheese
10 black olives
Preheat the oven to 180 C. Slice the sweet potatoes into 5mm slices and place in a large bowl. Finely chop the garlic and leaves from three sprigs of rosemary and add to the bowl. Cut the onion into wedges and add to the bowl. Add 3 teaspoons of olive oil, a good sprinkling of salt and pepper and mix well. Add to a foil lined baking tray and put in the oven for 45 mins.
While the sweet potatoes are cooking, prepare the lamb. Lay a piece of greaseproof paper on a chopping board. Spread some olive oil on the paper, add the remaining finely chopped rosemary and a good sprinkle of black pepper. Roll up in the greaseproof paper and set aside.
When the sweet potatoes have 15 minutes to go put a frying pan over a high heat, cut the lamb fillet in half and season with salt. Then brown the lamb fillets on all sides. Remove the baking tray from the oven and add the lamb. Return to the oven for 10 more minutes.
Remove the lamb from the oven and cover the baking tray with foil to rest.
Mix together the salad leaves, tomatoes, feta and olives and dress with a vinaigrette if desired. Serve with the lamb and sweet potatoes.