Lamb with Sweet Potato & Spinach balls

Paleo – serves 2

These sweet potato & spinach balls or “bombs” are from They are pretty amazing – just watch them on the stove (as I didn’t with my second lot as I was taking this picture) because they char easily. I had some sweet potato mash left in the fridge after making a sweet potato shepherds pie (recipe to come), so they were very quick to make, and the sweet potato was cool so it was easy to roll – if you’re steaming at the time of cooking, let the sweet potato cool, it holds it heat very well!!


  • 1 large or 2 small organic lamb backstraps
  • 1/2 cup mashed sweet potato
  • 1/2 cup baby spinach leaves
  • 1/4 brown onion, diced
  • 1 clove garlic, diced finely
  • 1 tbsp tapioca flour
  • Rind of 1/2 lemon
  • 1 tsp olive oil
  • Coconut oil for cooking


  • Preheat the oven to 160 degrees. Leave the lamb out to reach room temperature, season with salt and pepper
  • Steam spinach for 2 minutes
  • Heat olive oil in a small frypan, add garlic, onion  and lemon zest and cook until onion is translucent. Add into a bowl with the sweet potato and spinach. Mix in tapioca flour and form little balls
  • Heat a grill plate on high heat. Brush lamb with olive oil and place on the grill plate. Cook for 90 seconds on either side, and then flip again for a further 90 seconds on each side again. Place lamb into a baking dish and cook for 3 minutes. Sit to rest
  • Heat coconut oil in a medium frypan, place sweet potato balls on the oil and cook on every side until brown and crisp
  • Slice lamb fillet and serve with sweet potato balls

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