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Devilled Lamb Fillets With Crushed Sweet Potato Puree Recipe

by Global Cookbook

Ingredients

4 x 150 g lamb fillets, all fat and skin removed 2 Tbsp. Red meat Caribbean Light spice 2 Tbsp. Black pepper, finely crushed 400 gm Sweet potatoes 1 dl Creme fraiche

12 x Leaves of fresh basil cut into strips 1/2 dl Vegetable oil 100 gm Butter 12 x Cherry tomatoes Salt and black pepper

Directions

1. Rub the lamb fillets with the red meat Caribbean Light spice and sprinkle with the black pepper. Let it marinate for at least 20 min.
2. Wash the sweet potato and steam until soft. Peel and crush with a fork. Add in the creme fraiche and the basil strips. Season with salt and pepper.
3. Fry the fillets of lamb in half oil, half butter till pink. Remove and keep hot.
4. Heat a little butter in a pan and add in the cherry tomatoes. Fry for 3-4 min. Season with salt and pepper.
5. Cut the fillets of lamb. Place the sweet potato in the middle. Top with the lamb and arrange the tomatoes around it. Pour on the parsley sauce.

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