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Ingredientes
- 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
Direcciones
- 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.
- 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.
- Fry the fillets of lamb in half oil, half butter till pink. Remove and keep hot.
- Heat a little butter in a pan and add in the cherry tomatoes. Fry for 3-4 min. 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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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 404g | |
| Calories 998 | |
| Calories from Fat 718 | 72% |
| Total Fat 81.7g | 102% |
| Saturated Fat 51.56g | 206% |
| Trans Fat 0.0g | |
| Cholesterol 215mg | 72% |
| Sodium 740mg | 31% |
| Potassium 1167mg | 33% |
| Total Carbs 66.4g | 18% |
| Dietary Fiber 12.1g | 40% |
| Sugars 12.19g | 8% |
| Protein 6.89g | 11% |
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