Baked sweet potatoes with taleggio and lemon lamb fillet

Name: Baked sweet potatoes with taleggio and lemon lamb fillet
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 4–6 sweet potatoes (about 900 g); 6 TABLESPOONS good olive oil; 7-10 Tbsp salt, pepper, nutmeg; 2 Asian garlic bulbs (mini bulbs consisting of only 1 clove; alternatively 2 large cloves of garlic); 2 red chillies; 2 Organic lemons; 220 g Taleggio (Italian soft cheese; alternatively raclette); 8-10 Stem(s) Thyme; 7-10 Tbsp coarse sea salt; 500 g Lamb filet

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

4–6 sweet potatoes (about 900 g)
6 TABLESPOONS good olive oil
7-10 Tbsp salt, pepper, nutmeg
2 Asian garlic bulbs (mini bulbs consisting of only 1 clove; alternatively 2 large cloves of garlic)
2 red chillies
2 Organic lemons
220 g Taleggio (Italian soft cheese; alternatively raclette)
8-10 Stem(s) Thyme
7-10 Tbsp coarse sea salt
500 g Lamb filet

Directions

1
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Wash sweet potatoes thoroughly and cut in half lengthwise. Spread the skin and cut surfaces with approx. 2 tbsp. oil. Place on a baking tray with the cut surface facing upwards.
2
Sprinkle with salt. Halve the garlic and put it on the baking tray. Bake in a hot oven for 40-50 minutes. After about 30 minutes baking time, prick the potato slices several times with a fork.
3
For the lemon gremolata, clean the chillies, cut lengthwise, remove seeds, wash and cut into thin rings. Wash and dry the lemons and grate the peel. Mix the chilli and lemon peel.
4
Season with a little pepper. Pluck the cheese into small pieces. Wash the thyme, shake dry and, except for 5 stems, remove the leaves.
5
Remove the potatoes and garlic. Turn up the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Use a fork to loosen the inside of the potatoes without damaging the skin.
6
Remove about half of the potato flesh and place in a bowl. Squeeze the garlic out of the skin and stir in. Mix with cheese, thyme leaves and 2 tablespoons of oil. Season with nutmeg. Spread the potato and cheese mixture over the sweet potato halves and mix into the remaining loosened potato mixture with a fork.
7
Spread thyme twigs and potatoes on the tray. Sprinkle with some sea salt. Bake in a hot oven for about 10 minutes.
8
In the meantime dab the lamb fillets dry. Heat 2 tablespoons of oil in a frying pan. Fry the fillets for 3-5 minutes. Season with salt. Turn in the Gremolata. Arrange potatoes and fillets. Serve with green salad.