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/ )

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.