- Serves: 4
- Cook Time: 20 minutes
- Prep Time: 25 minutes
- Effort: medium
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 4 sweet potatoes, peeled into neat cylinders
- 4 tbsp olive oil
- 4 box-cut lamb rumps, about 175g each
- 450 g fresh spinach
For the salsa:
- 2 tbsp olive oil
- 1 large aubergine
- 1 red chilli, deseeded and finely diced
- 2 clove garlic, finely diced
- 5cm piece ginger, finely diced
- 2 tbsp chopped coriander
- 4 plum tomatoes
1. Place the cumin and coriander seeds in a dry frying pan over a medium heat and cook, stirring, for 1-2 minutes, until toasted. Transfer to a pestle and mortar and grind into a powder. Set aside.
2. Blanch the sweet potatoes in a saucepan of boiling water for 2 minutes, then drain and refresh in cold water.
3. Preheat the oven to 200°C/gas 6.
4. Place the olive oil in a bowl with the ground cumin and coriander and mix together.
5. Place the lamb in an ovenproof frying pan and pour over the spiced oil.
6. Place the frying pan over a high heat and cook the lamb for 1 minute on each side to seal. Transfer to the preheated oven and bake for 6 minutes.
7. Meanwhile, slice the blanched sweet potatoes, place in a frying pan and fry over a medium-high heat for 5-6 minutes, until cooked through and golden. To make the salsa, place the olive oil in a frying pan over a medium heat, add the aubergine slices and cook for 5-6 minutes, until browned.
8. Place the spinach in a saucepan over a low heat for 1 minute, or until wilted.
9. Transfer the cooked aubergine slices to a bowl. Add the remaining salsa ingredients and stir.
10. Transfer the cooked sweet potatoes to a serving plate, layering them to form a disc shape. Top with the spinach and then the lamb. Spoon the salsa around the edges and serve.
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