It says to make the baskets using filo pastry but we didn't have any so I just used puff instead. I have written the recipe down as in the book using the filo. Modify as you see fit :)
200g cubed sweet potato
3 sheets filo
30g melted butter
2 red onions, thinly sliced
1Tbsp brown sugar
1Tbsp balsamic vinegar
2 lamb backstraps, trimmed (I just de-boned some lamb chops instead)
80g goats cheese (or feta)
1Tbsp maple syrup
Preheat oven to 200c° and bake sweet potato until tender.
Meanwhile layer filo sheets together brushing with melted butter. Cut evenly into squares, then push squares into a greased (large) muffin tray and bake for 5-10mins till golden.
In a frying pan saute the onions in some olive oil until tender and lightly browned. Blend in the sugar and vinegar and stir over low heat till caramelised. Remove from pan.
Return pan to heat and fry lamb on all sides for a few minutes till cooked to your liking. Remove from pan and rest (covered) for 5 mins then slice into cubes. Combine lamb, onion, sweet potato and cheese and fill baskets. Drizzle with maple syrup and serve with yoghurt.
So obviously I didn't follow the recipe above as I used puff instead of filo and I also added some diced celery, carrot, sliced mushrooms and white wine to the onions as well as a sprinkle of Italian herbs. I served the baskets with a garden salad. Was very tasty!