Rump steaks with beetroot relish and sweet potato recipe | Australian Lamb - Recipes, Cooking Tips a

Ingredients

• 4 X 125g lamb rump steaks
• 2 tbsp olive oil
• 350-400g sweet potatoes, cut into wedges
• 1 tsp ground cumin
• 1 large beetroot, peeled, grated
• ½ red capsicum, finely diced
• ¼ red onion, thinly sliced
• ¼ cup small mint leaves + extra leaves, to garnish
• 1 tsp brown sugar
• 1 tbsp balsamic vinegar
• Natural yoghurt, lemon zest, to serve