Pan Seared Lamb With Twice Baked Sweet Potatoes - cooking recipe

Ingredients

8 None medium sweet potatoes, washed and halved lengthwise
7 tbsp olive oil
2 large cloves garlic, unpeeled and halved lengthwise
1/3 lb Fontina cheese, diced
12 sprigs thyme, leaves removed from half
None pinch nutmeg
1 lb lamb tenderloin, sliced into 1 inch fillets
2 None lemons, zested

Preparation

Preheat the oven to 350\u00b0F. Brush the cut sides of the potatoes with 2 tbsp of the oil and arrange them skin side down on an oiled baking sheet. Sprinkle with salt and add the garlic. Bake for 30 mins then prick the cut surfaces of the potatoes a few times with a fork and bake 10 more mins until just soft. Remove the baking sheet from the oven and scrape the flesh of 4 of the potato halves into a large bowl. Peel the garlic and add it to the bowl along with the cheese, thyme leaves, 3 tbsp of oil and the freshly grated nutmeg.
Turn the oven up to 400\u00b0F. Use a fork to fluff the flesh of the rest of the potato halves. Divide the cheesy potato mixture between the 12 halves and mix in lightly with the fork. Sprinkle with coarse sea salt. Return to the oven and bake for 10 mins.
Meanwhile, to prepare the lamb, heat 2 tbsp oil in a frying pan. Add the lamb and brown for 3-5 mins on each side. Season. Mix the chili with the lemon zest, salt and pepper and sprinkle on the lamb. Garnish with the thyme sprigs and serve with the potatoes.