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Baked lamb steaks with sweet potatoes


  • Preheat oven to 220°C fan forced (240°C normal).
  • Heat a layer of oil in a heavy-bottomed pan and brown the steaks all over, seasoning once sealed.
  • Toss the sweet potatoes in a little oil in a heavy-bottomed oven tray and gently cook over a moderate heat until glazed and reasonably tender, adding small amounts of stock as you do so.
  • Combine the mustard and honey with a little stock. Then place the lamb on top of the sweet potatoes and generously brush with the honey mixture.
  • Add a little more stock to the tray and cook in the oven for about 15-20 mins until the vegies are tender.
  • Serve the lamb on a bed of the sweet potatoes with a sprinkling of parsley on top.


  • olive oil
  • 4 thick lamb steaks
  • sea salt & freshly ground pepper
  • 2 sweet potatoes, finely sliced
  • 1+ litres chicken stock
  • 2 tbsp Dijon mustard
  • 2 tbsp honey
  • 2 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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