Mustard-glazed lamb with sweet potato & spinach mash

Method

• Step 1
  Combine mustard, vinegar, rosemary, oil and honey in a bowl. Add lamb. Season with salt and pepper. Toss to coat. Place in fridge for 10 minutes to marinate.
• Step 2
  Meanwhile, cook the sweet potato in a steamer over a saucepan of simmering water (make sure the steamer doesn’t touch the water) for 10 minutes or until tender. Add spinach in the last 2 minutes of cooking. Season with salt and pepper. Transfer to a bowl and mash.
• Step 3
  Heat a frying pan over medium-high heat. Drain the lamb, reserving the marinade. Add lamb to the pan and cook for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Reduce heat to medium. Add the reserved marinade and cream to the pan. Cook for 2 minutes. Divide the mash and lamb among serving plates. Top with the sauce. Serve.