Saltbush Lamb with Sweet Potato Smash

• 4 each lamb backstraps on the bone
• 2 large sweet potatoes, or yams
• 1 x vegetable oil for frying
• 1 pinch spices
• 3 pinch thyme
• 1 x black pepper
• 2 bunches rapini (broccoli rabe)
• 200 millilitres lamb jus
• 4 each figs
• 1 x beets jam

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 250C.
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.

lamb backstraps, sweet potatoes, vegetable oil, thyme, black pepper, rapini, lamb jus, figs, beets jam

Taken from recipeland.com/recipe/v/saltbush-lamb-sweet-potato-smas-50887 (may not work)