300g sweet potato, cut into 3cm cubes
Spray oil for cooking
3 tsp cornflour
2 tsp Moroccan spice mix
375mL can Light evaporated Milk
250g lamb fillets
250g mesclun salad leaves
400g can brown lentils, rinsed and drained
65 minsTime total
- Preheat oven to 180°C/160°C fan forced. Grease and line a baking tray with baking paper. Place sweet potato on the tray and spray with cooking oil spray. Roast in oven for 35 minutes or until soft and lightly browned.
- Meanwhile, blend cornflour and moroccan spice mix with 1 tablespoon of light evaporated milk; add remaining light evaporated milk, transfer to a small saucepan, cook over medium-low heat stir until mixture bubbles and thickens, set aside to cool slightly.
- Heat oil in a medium frying pan over medium-high heat. Add lamb and cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover loosely with foil to keep warm. set aside to rest. Thickly diagonally slice the lamb. Toss lamb in 2 tbsp of Moroccan dressing.
Arrange salad leaves in a serving dish, sprinkle with half the lentils and sweet potato. Top with lamb, remaining lentils and drizzle generously with Moroccan dressing and serve with crusty bread, if desired.