Lamb cutlet in sesame sauce with baked endive and sweet potato

Lamb cutlet in sesame sauce with baked endive and sweet potato

This is a tasty meal and very easy to prepare.

1. Cut endive into halves or quarters, sweet potato into 1cm pieces, drizzle some olive oil on a baking sheet in a baking tray, sprinkle salt and white pepper around.

2. Place endive and sweet potato in the tray, turn around to cover with seasoning, bake at 180˚C until slightly golden, around 20 minutes.

3. Season lamb cutlets with salt and pepper for a couple of hours, sear both sides slightly golden, add sesame paste (Tahini) diluted with 2 times water, season with soy sauce and brown sugar. Simmer for a minute, mix in fresh herb, spring onion, or wild garlic leaves in here, before serving.