Soy and maple-glazed lamb with sweet potato rosti

Pair these sticky soy and maple-glazed lamb cutlets with golden sweet potato fritters for a tasty meal the whole family will enjoy.

• 1/4 cup (60ml) peanut oil
• 12 Coles Australian Lamb Cutlets
• 1/2 cup (125ml) maple syrup
• 1/4 cup (60ml) soy sauce
• 1 garlic clove, crushed
• 700g gold sweet potato, peeled, grated coarsely
• 1 Coles Brand Australian Free Range Egg, lightly beaten
• 2 tablespoons plain flour
• 1 tablespoon coriander, finely chopped
• Steamed Asian greens, to serve
• Coriander sprigs, to serve
• Lime wedges, to serve

1. Step 1

   Heat 1 tablespoon of oil in a large frying pan over medium-high heat. Cook the lamb for 2 mins each side or until golden. Add the maple syrup, soy sauce and garlic. Cook for 2 mins or until sauce thickens.

2. Step 2

   Meanwhile, squeeze the sweet potato of any excess liquid. Place in a large bowl. Add egg, flour and coriander. Season. Stir to combine.

3. Step 3

   Heat the remaining oil in a large frying pan over medium heat. Cook ¼ cupfuls of the sweet potato mixture for 2 mins each side or until golden.

4. Step 4

   Divide the lamb, rosti and Asian greens among serving plates. Sprinkle with extra coriander and serve with lime wedges.