Rosemary & Garlic Lamb

Place the sweet potato in a large saucepan of salted water. Bring to the boil and cook for 15 minutes, or until soft when pierced with a knife. Drain and return the sweet potato to the large pot. Add the butter and milk, season with salt and pepper, and mash with a potato masher or fork until smooth. Set aside, covered.

Meanwhile, in a medium bowl combine the panko breadcrumbs, half the olive oil and the rosemary. Season with salt and pepper.

Place the lamb leg steaks in a separate medium bowl. Toss in the garlic and a dash of olive oil. Season with salt and pepper. Place on a lined oven tray. Top with the panko crumbs and press down so they stick. Drizzle with a little extra olive oil. Cook for 15-20 minutes, or until the crumb is golden and the lamb is cooked through.

Meanwhile, heat the remaining olive oil in a large frying pan over a medium-high heat. Cook the baby spinach leaves for 1-2 minutes, or until wilted down. Remove from the heat. Season to taste with salt and pepper.