Saltbush Lamb with Sweet Potato Smash
Saltbush Lamb backstraps served with sweet potato mash, broccolini, grilled figs and finished with Lamb jus.
Yield
4 servingsPrep
20 minCook
30 minReady
50 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
lamb
backstraps on the bone |
*
|
| 2 | large |
sweet potatoes, or yams
|
|
| 1 | x |
vegetable oil
for frying |
*
|
| 1 | pinch |
spices
|
* |
| 3 | pinch |
thyme
|
*
|
| 1 | x |
black pepper
|
*
|
| 2 | bunches |
rapini (broccoli rabe)
|
* |
| 200 | millilitres |
lamb
jus |
*
|
| 4 | each |
figs
|
|
| 1 | x |
beets
jam |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
lamb
backstraps on the bone |
*
|
| 2 | large |
sweet potatoes, or yams
|
|
| 1 | x |
vegetable oil
for frying |
*
|
| 1 | pinch |
spices
|
* |
| 3 | pinch |
thyme
|
*
|
| 1 | x |
black pepper
|
*
|
| 2 | bunches |
rapini (broccoli rabe)
|
* |
| 2E+2 | millilitres |
lamb
jus |
*
|
| 4 | each |
figs
|
|
| 1 | x |
beets
jam |
*
|
Directions
Remove the meat from the bone with a sharp, boning knife.
Season the lamb with wild thyme and tie it in place, back on the bone.
Pan sear the lamb to brown and cook it in a preheated oven for 8 minutes at 250°C.
Remove the meat from the oven and rest for 8 minutes.
Peel the sweet potatoes and dice, steam in the microwave for about 10 minutes or until soft.
Using the same pan in which the lamb was cooked, add the sweet potato and a drizzle of olive oil and fry until the potato becomes crispy; add Fruit Spice and Alpine Pepper to taste.
Steam the broccolini and grill the figs.
Heat the jus and add a couple of pinches of Alpine Pepper.
