Lamb Cutlets with Cheesy Sweet Potato Bake
Elevate your weeknight dinners with this irresistible recipe for Lamb Cutlets with Cheesy Sweet Potato Bake! Perfectly grilled, tender lamb cutlets seasoned with fragrant rosemary pair beautifully with a rich and creamy sweet potato bake layered with cheddar and parmesan cheese. This comforting dish combines the earthy sweetness of thinly sliced sweet potatoes baked in a garlic-infused cream sauce with the savory, golden crust of melted cheese. Simple yet hearty, this meal is ready in just over an hour, making it ideal for both casual family dinners and special occasions. Serve these juicy lamb cutlets alongside the indulgent sweet potato bake for a show-stopping, flavor-packed feast that will leave everyone asking for seconds! Perfect for lamb lovers and fans of cheesy comfort food alike.
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Recipe Information
Ingredients
- 8 lamb cutlets
- 4 large sweet potatoes
- 250 ml heavy cream
- 150 ml milk
- 150 g grated cheddar cheese
- 50 g grated parmesan cheese
- 30 g butter
- 2 garlic cloves, minced
- 2 tsp fresh rosemary, chopped
- 2 tbsp olive oil
- 1.5 tsp salt
- 1 tsp black pepper
Instructions
Preheat your oven to 200°C (390°F).
Peel the sweet potatoes and slice them into thin rounds approximately 5mm thick.
In a saucepan over medium heat, combine the heavy cream, milk, garlic, and half of the chopped rosemary. Season with 1 tsp of salt and 1/2 tsp of black pepper. Allow the mixture to warm but not boil, stirring occasionally.
Grease a large baking dish with a bit of butter, then layer the sliced sweet potatoes into the dish, slightly overlapping each slice.
Pour the warm cream mixture over the sweet potatoes, ensuring it is evenly distributed. Sprinkle the grated cheddar cheese and parmesan cheese over the top.
Dot the remaining butter over the cheese layer, then place the dish in the preheated oven. Bake for 35-40 minutes, or until the sweet potatoes are tender and the cheese topping is golden brown.
While the sweet potato bake is cooking, prepare the lamb cutlets. Pat them dry with a paper towel and rub them with olive oil, the remaining chopped rosemary, 1/2 tsp of salt, and 1/2 tsp of black pepper.
Heat a grill pan or skillet over medium-high heat. Cook the lamb cutlets for 3-4 minutes on each side, depending on your preferred level of doneness.
Let the lamb cutlets rest for 5 minutes before serving.
Serve the lamb cutlets alongside generous portions of the cheesy sweet potato bake. Garnish with extra rosemary, if desired.
Nutrition Facts
Calories |
4811 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 346.6 g | 444% | |
| Saturated Fat | 176.1 g | 880% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 1185 mg | 395% | |
| Sodium | 6629 mg | 288% | |
| Total Carbohydrate | 162.7 g | 59% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 40.2 g | ||
| Protein | 234.4 g | 469% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 2059 mg | 158% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 2305 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
