Sautéed sweet potatoes with roasted loin of lamb and salads

I felt like having lamb. So, I search on google and I found one that have sautéed sweet potatoes. As my sweet potatoes are going to go off. I decided to use it. Thus, I have recreated this recipe from James Martin , from Saturday kitchen Best Bites. His original recipe is attached below.

This is my first time ever learning how to roast lamb loin. I know that my presentation is not great as Martin. But in time down the future, I will have mastered the roasting lesson.

So, in the meantime, I will just enjoy what I have recreated and am glad to have lamb loin to eat with sautéed sweet potatoes that need not go into the rubbish bin. Serve it with a glass of red wine. let’s cook!!!


For the lamb

400 g lamb loin, pieces
salt and freshly ground black pepper
50 g butter
1 Tbs 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 Tbs olive oil
½ onion, very finely chopped
2 star anise
300 g red grapes
A packet of fresh salad mix


For the lamb loin, preheat the oven to 220 degrees C. 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.

James Martin original recipe: