Devilled Lamb Fillets with Crushed Sweet Potato Puree
| Yield: | 1 servings |
| Categories: | Light, Caribbean |
| 4 | 150 g lamb fillets; all fat and skin | |
| ; removed | ||
| 2 | tb | Red meat Caribbean Light spice |
| 2 | tb | Black pepper; finely crushed |
| 400 | g | Sweet potatoes |
| 1 | dl | Creme fraiche |
| 12 | Leaves of fresh basil cut into strips | |
| 1/2 | dl | Vegetable oil |
| 100 | g | Butter |
| 12 | Cherry tomatoes | |
| Salt and black pepper |
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