Lamb loin with harissa and sweet potato mash

Lamb loin with harissa and sweet potato mash

By
From
Roasting Tray Magic
Serves
4
Cooking time
60 mins
Photographer
Faith Mason

This dish has bags of flavour and looks like you’ve gone to a lot of trouble to make it, when actually it’s a doddle. Just make sure you buy a good-quality jar of rose harissa paste.

Ingredients

Quantity Ingredient
2 thick lamb neck fillets, about 600g in total
1 teaspoon sea salt flakes, plus extra for seasoning
freshly ground black pepper
2 heaped tablespoons rose harissa paste
800g sweet potato, peeled and cut into 3-cm pieces
3 sage leaves or bay leaves
3 tablespoons olive oil
3 garlic cloves, unpeeled
1/2 teaspoon ground cinnamon
1/2 teaspoon chilli flakes
1 tablespoon unsalted butter
bitter green salad, to serve (optional)

Method

  1. Pat the lamb dry with kitchen paper and season with salt and pepper. Rub all over with the harissa paste and set aside for at least 10 minutes.
  2. Preheat the oven to 220°C.
  3. Place the sweet potato, sage or bay leaves, olive oil, garlic, cinnamon, chilli flakes, the 1 teaspoon of salt and 3 tablespoons of water in a 30 x 20 x 5-cm roasting tray. Toss well with your hands so everything is combined and the sweet potato is coated in spiced oil. Add the butter to the tray and roast for 25 minutes, shaking the tray occasionally.
  4. Push the sweet potato to one side – it should still fit in a single layer – and add the lamb. Roast for 12–15 minutes, turning the lamb over and shaking the tray halfway through. When done, it should still be springy to touch. Transfer to a plate, cover loosely with foil and leave to rest for 10 minutes.
  5. Meanwhile, remove the sage or bay leaves and squeeze the garlic out of its papery skin into the tray with the sweet potato. Mash, incorporating all the meat juices from the tray, and season with more salt and pepper if needed.
  6. Cut the lamb into thick slices and serve with the sweet potato mash, pouring any lamb juices from the plate over the meat. This is lovely served with a bitter green salad.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again