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three olive oil egg ground almonds clove of garlic ground cumin handful sweet potatoes handful olive oil
Viewed: 28 - Published at: 9 years agoIngredients
- 2 three-racks of lamb
- Olive oil
- 1 egg white
- 2 tablespoons of ground almonds
- 1 clove of garlic, peeled and chopped
- 1/2 teaspoon of ground cumin
- A handful of finely Chopped fresh mint, parsley and cilantro
- 2 medium-sized sweet potatoes, peeled and cut into fat chunks
- A scant handful of chopped fresh rosemary
- 2 tablespoons of olive oil
Method
- First, brown the lamb in a searing hot pan with a little bit of olive oil.
- You just want to seal the juices in, so brown it for literally just a few minutes.
- Preheat the oven to 375F.
- In a mixing bowl, whisk the egg white and add the ground almonds, garlic, cumin and herbs.
- Mix well and then pat on the loin side of the lamb, making sure it is properly covered.
- You want to put the sweet potatoes in the oven about 25 minutes before the lamb, in a roasting pan, covered with the rosemary and some splashes of olive oil.
- When they have done their time, add the lamb to the oven in a separate pan next to the sweet potatoes and cook for 20 minutes, less if you like it really rare.
- The sweet potatoes should be ready at exactly the same time as the lamb if you time it like this.
