Lamb Cutlets With Cheesy Sweet Potato Bake

• 350 g sweet potatoes (halved and thinly sliced)
• 2 eggs (50grams each whisked)
• 1 tablespoon skim milk
• fresh ground black pepper
• 2 tablespoons cheddar cheese (30% fat-reduced grated)
• cooking spray (olive oil)
• 4 lamb cutlets (trimmed of fat)
• 150 g green beans (trimmed and steamed to serve)
• 1 zucchini (sliced and steamed to serve)
• 1 corn on the cob (halved and steamed to serve)

1. Preheat oven to 180C(fan forced).
2. Put the sweet potato in a large shallow microwave safe dish and add 60ml (1/4 cup) water and cover and cook on high (100%) for 7 minutes or until the sweet potato is just tender and drain well.
3. Put the eggs and milk in a small bowl and season with pepper and whisk to combine.
4. divide sweet potato between 2 x 250ml (1 cup) shallow ovenproof dishes and then pour egg mixture over the sweet potato.
5. Put the dishes on a baking tray and sprinkle with cheese and bake for 20 to 25 minute3s or until the egg is set and top is golden brown.
6. Meanwhile preheat a chargrill pan on medium high and spray each side of lamb cutlets with cooking spray and then cook on the chargrill pan for 1 1/2 to 2 minutes per side for medium or until cooked to your liking.
7. Transfer to a plate and set aside for 2 to 3 minutes to rest.
8. Serve the cutlets with the sweet potato bake and steamed vegetables.

sweet potatoes, eggs, milk, fresh ground black pepper, cheddar cheese, cooking spray, cutlets, green beans, zucchini, corn

Taken from www.food.com/recipe/lamb-cutlets-with-cheesy-sweet-potato-bake-457529 (may not work)