Sautéed sweet potatoes with roasted loin of lamb and salads

http://www.bbc.co.uk/food/recipes/sauteedsweetpotatowi_92341

Recreated by Helen
Recreated by Helen

Ingredients
For the lamb
400 g lamb loin, pieces
salt and freshly ground black pepper
50 g butter
1 Tbsp olive oil
2 star anise
2 sprigs fresh thyme
110 ml beef stock

For the sautéed sweet potatoes

1 medium sweet potatoes, cut to 2 cm height in size
50 g butter
2 Tbsp olive oil
½ onion, very finely chopped
2 star anise

300 g red grapes
A packet of fresh salad mix

Method
For the lamb loin, preheat the oven to 220C. Season the lamb loin all over with salt and freshly ground black pepper, to taste. Heat the butter and oil in grill frying pan over a medium heat. Add the seasoned lamb and fry for 6-8 minutes, turning regularly, until browned on all sides.

Add the star anise and thyme, then transfer the lamb loin to baking tray and put in oven and cook for 8 – 9 minutes (for medium), or until cooked to your liking. Remove from the oven and set the lamb aside on a warm plate to rest for 10 minutes. Reserve the juices in the tray.

Meanwhile, add the beef stock and the reserve juice to the sauce pan and bring to a simmer, until the volume of liquid has reduced by half and the pan juices have thickened. Season, to taste, with salt and freshly ground black pepper. Set aside and keep warm.

For the sautéed sweet potatoes, heat the butter and olive oil in a frying pan over a medium heat. When the butter is foaming, add the onion and fry for 1-2 minutes, or until just softened. Add the star anise, cut sweet potato and fry, stirring regularly, for 4-5 minutes, or until the sweet potato are tender and golden-brown. Remove the star anise and discard (or rinse and save for another recipe).

To serve, place wash and dry salads first. Place the lamb loin on top of salads and put red grapes around it. Then the sautéed sweet potato in the centre, drizzle the reduced pan juices.

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