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Categories:Viewed: 61 - Published at: 6 months ago
Ingredients
- 4 saltbush lamb backstraps on the bone
- 2 large kumara
- oil for frying
- a pinch of Fruit Spice*
- several generous pinches Wild thyme mix*
- a couple of pinches of Alpine Pepper*
- 2 bunches broccolini
- 200ml lamb jus
- 4 figs
- beetroot jam
- (* Can be found at: www.dining-downunder.com/shop/ )
Method
- 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.
