Light Smoky BBQ Lamb with Sweet Potato, Tenderstem & Sweetcorn
Big flavour, sensible numbers. This American plate pairs lamb with sweet potato for 46g protein and roughly 608 kcal.
Ingredients
- 130g Lamb Leg
- 160g sweet potato
- 80g tenderstem broccoli
- 80g sweetcorn
- 30g bbq sauce
- 1 tsp smoked paprika
- 3g garlic
- 10g spring onions
Method
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1
Prep everything first: wash and trim the tenderstem and sweetcorn, then measure out the sauce ingredients.
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2
Cube the sweet potato and roast at 200°C for 25 minutes until soft and caramelised.
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3
Cut the lamb into strips, season well and stir-fry or griddle over high heat for 4-5 minutes until browned but still juicy.
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4
Mix the BBQ sauce with smoked paprika and garlic. Brush over the protein for the last few minutes of cooking so it chars without burning.
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5
Meanwhile, steam or stir-fry the tenderstem and sweetcorn for 3-5 minutes until just tender with a little bite.
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6
Build the plate: sweet potato first, then the veg and lamb, spooning over any remaining sauce. Finish with the spring onions.
Tap ingredients and steps to tick them off as you cook.