Recipe Provided By California Sweetpotatoes
Serving Size: 6 to 8
Prep time: 20 minutes
Marinate time: 8 hours to overnight
Cook time: about 20 minutes
Cut away any large layers of fat from the lamb and cut into 4 pieces. Place coconut milk, onion, cilantro, lime juice, curry powder, ginger, salt, red pepper, and garlic in a gallon-size resealable bag; squeeze bag gently to mix. Remove 1/2 cup of the mixture and set aside. Add lamb to the bag and turn bag several times to coat. Seal well and refrigerate lamb and reserved marinade for at least 8 hours or overnight.
Remove lamb from bag and discard marinade. Cook on a well-oiled grill over medium heat for about 5 to 7 minutes on each side or until nicely charred and cooked to your liking. While lamb is grilling, toss sweet potatoes with reserved marinade until well coated with mixture. Cook on a well-oiled grill over medium heat for 3 to 4 minutes on each side or until tender. Season with salt and pepper. Thinly slice lamb and serve over sweet grilled sweet potatoes. Garnish with parsley or cilantro.
Recipe developed in partnership with California Sweetpotatoes.
Ingredients 2 lbs. boneless leg of California lamb 3/4 cup lite coconut milk 1/2 cup minced onion 1/2 cup chopped fresh cilantro leaves 1/4 cup lime juice 1 1/2 tablespoons grated or minced fresh ginger 2 tablespoons curry powder 1 1/2 teaspoons sea salt 1/2 teaspoon red pepper flakes 6 cloves garlic, minced 1 1/2 lbs. California sweet potatoes, peeled and cut into 1/2-inch thick slices Sea salt and pepper to taste Chopped fresh parsley or cilantro