Saltbush Lamb With Kumara Smash
By: Vic Cherikoff
Published: Sunday, August 29, 2010 - 10:14pm

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.