Lamb rump steaks can be replaced with lamb leg steaks or cutlets. If time permits, lamb can be marinated for up to one day ahead.
8 lamb rump steaks (950g)
4 x 250g small sweet potatoes, washed, scrubbed
2 tblsps olive oil
Salt and pepper, to taste
Sour cream and sliced long green chillies, to serve (optional)
2⁄3 cup tomato sauce
2 tblsps Worcestershire sauce
2 tblsps soy sauce
2 tsps hot chilli sauce
2 tsps caster sugar
To make marinade, combine all ingredients in a jug. Pour half into a large bowl. Refrigerate remaining marinade.
2 Add lamb to marinade in bowl. Turn to coat. Refrigerate, covered, for 2 hours.
3 Cut potatoes in half lengthways. Toss in oil. Season. Arrange, cut-side up, in a single layer in a large roasting pan.
4 Cook in a hot oven (200C) for about 45 minutes, or until tender. Remove.
5 Meanwhile, remove lamb from marinade. Pat dry with absorbent kitchen paper. Discard marinade in bowl.
6 Heat an oiled, large barbecue grill plate over a medium heat. Add lamb. Cook for about 4 minutes on each side, or until tender. Remove. Rest, loosely covered with foil for 5 minutes.
7 Place reserved marinade in a small saucepan. Bring to boil. Gently boil, stirring occasionally for about 5 minutes, or until thickened. Remove.
8 Drizzle sauce over lamb. Serve with potatoes topped with sour cream and chillies (optional).