| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Vegetables |
Caribbean |
Caribbean, Light |
1 |
servings |
INGREDIENTS
| 4 |
|
150 g lamb fillets; all fat and skin |
|
|
; removed |
| 2 |
tb |
Red meat Caribbean Light spice |
| 2 |
tb |
Black pepper; finely crushed |
| 400 |
g |
Sweet potatoes |
| 1 |
dl |
Creme fraiche |
| 12 |
|
Leaves of fresh basil cut into strips |
| 1/2 |
dl |
Vegetable oil |
| 100 |
g |
Butter |
| 12 |
|
Cherry tomatoes |
|
|
Salt and black pepper |
INSTRUCTIONS
Rub the lamb fillets with the red meat Caribbean Light spice and sprinkle
with the black pepper. Let it marinate for at least 20 minutes.
Wash the sweet potato and steam till soft. Peel and crush with a fork. Add
the creme fraiche and the basil strips. Season with salt and pepper.
Fry the fillets of lamb in half oil, half butter until pink. Remove and
keep warm.
Heat a little butter in a pan and add the cherry tomatoes. Fry for 3-4
minutes. Season with salt and pepper.
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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