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.
Add lamb to marinade in bowl. Turn to coat. Refrigerate, covered, for 2 hours.
Cut potatoes in half lengthways. Toss in oil. Season. Arrange, cut-side up, in a single layer in a large roasting pan.
Cook in a hot oven (200C) for about 45 minutes, or until tender. Remove.
Meanwhile, remove lamb from marinade. Pat dry with absorbent kitchen paper. Discard marinade in bowl.
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.
Place reserved marinade in a small saucepan. Bring to boil. Gently boil, stirring occasionally for about 5 minutes, or until thickened. Remove.
Drizzle sauce over lamb. Serve with potatoes topped with sour cream and chillies (optional).