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Michele Chevalley Hedge's Mexican Chicken Burgers

Serves 4
Prep Time: 15 Mins
Cooking Time: 30 Mins + Resting

Ingredients

• 1 sweet potato, cut into wedges
• ½ cup extra virgin olive oil
• Sea salt
• 2 lamb backstrap fillets
• 2 teaspoons tamari
• 1 cup chopped herbs (rosemary and oregano leaves work well)
• 4 garlic cloves, skin on and smashed
• 2 cups green beans, trimmed
• 2 cups small cauliflower florets
• Freshly ground black pepper

METHOD

Preheat the oven to 220°C (200°C fan-forced).

Coat the sweet potato wedges in half the olive oil and place in a roasting tin. Sprinkle with salt and bake for 15 minutes.

Meanwhile, coat the lamb with the tamari and 1 teaspoon olive oil and set aside until the lamb comes to room temperature.

Toss together the herbs and 2 teaspoons olive oil and scatter over the sweet potato. Add the lamb and top with the smashed garlic cloves. Add the beans and cauliflower and drizzle with the remaining oil.

Roast for 15 minutes.

Allow the lamb to rest for 5 minutes, then cut it into thin slices. Serve with the roasted vegetables and season generously with salt and pepper.

CHANGE UP THE PROTEIN: Replace the backstraps with lamb chops, fish, chicken or firm tofu (adjust the cooking times accordingly).

CHANGE UP THE VEG: Roasted broccoli and brussels sprouts are fabulous, and both are wonderful for our livers.

FOR CARB-LOVING FAMILY MEMBERS: Add kipfler potatoes or more sweet potato.