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| 154 Gramm | Lamb fillets; all fat and skin |
| | Removed |
| 2 Esslöffel | Red meat Caribbean Light spice |
| 2 Esslöffel | Black pepper; finely crushed |
| 400 Gramm | potatoes sweet |
| 100 Milliliter | Crème fraîche |
| 12 | Leaves of fresh basil cut into strips |
| 50 Milliliter | vegetable oil |
| 100 Gramm | butter |
| 12 | Cherry tomatoes |
| | salt |
| | black pepper |
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Rub the lamb fillets with the red meat Caribbean Light spice and sprinkle with the black pepper. Let it marinate for at least 20 minutes.
Wash the sweet potato and steam till soft. Peel and crush with a fork. Add the creme fraiche and the basil strips. Season with salt and pepper.
Fry the fillets of lamb in half oil, half butter until pink. Remove and keep warm.
Heat a little butter in a pan and add the cherry tomatoes. Fry for 3-4 minutes. Season with salt and pepper.
Cut the fillets of lamb. Place the sweet potato in the middle. Top with the lamb and arrange the tomatoes around it. Pour on the parsley sauce.
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