Lamb Steak with Creamy Mint & Dill Sauce

Method

1. Place the sweet potato in a small saucepan, season with salt, place the fresh rosemary in and add enough cold water to cover.
2. Cover the saucepan, place over a high heat and bring to a boil. Lower to a rapid simmer and continue cooking until sweet potato is just tender. (approx. 20 mins)
3. Meanwhile combine all of the sauce ingredients in a small bowl and place in the fridge.
4. Once sweet potato is cooked remove from the heat, drain well and remove the rosemary, allow to sit for a minute or 2 and let the steam escape then mash with a fork.
5. Stir in the coconut yoghurt starting with half a tablespoon and gradually adding more until you have the desired consistency, cover and set aside.
6. Heat oil in a pan to medium high, season the lamb with salt and pepper and cook until done just to your liking adding the greens to the pan for the last 2 minutes.
7. Serve the lamb over the potato mash and greens and top with the sauce. Enjoy!