Saltbush Lamb With Kumara Smash

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Ingredients

4 saltbush lamb backstraps on the bone
2 large kumara (or sweet potato)
oil for frying
a pinch of Fruit Spice*
several generous pinches Wild thyme mix*
1 pinch a couple of of Alpine Pepper*
2 bunchs broccolini
200 milliliters lamb jus
4 figs
beetroot jam
(* Can be found at: www.dining-downunder.com/shop/)

Preparation

1
Remove the meat from the bone with a sharp, boning knife.
2
Season the lamb with wild thyme and tie it in place, back on the bone.
3
Pan sear the lamb to brown and cook it in a preheated oven for 8 minutes at 250°C.
4
Remove the meat from the oven and rest for 8 minutes.
5
Peel the sweet potatoes and dice, steam in the microwave for about 10 minutes or until soft.
6
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.
7
Steam the broccolini and grill the figs.
8
Heat the jus and add a couple of pinches of Alpine Pepper.

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Yield:

4.0

Added:

August 29, 2010

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