Pomegranate and cumin marinated lamb

Method

1. To make the marinade, crush the garlic in a pestle and mortar with a little sea salt, make a paste with the rest of ingredients, reserving 2 tablespoons of olive oil. Marinate the lamb for at least 2 hours or overnight in the fridge.

2. Set the oven to 200°C/gas 6. To make the sweet potato mash, place the sweet potatoes into a roasting pan, drizzle with half the olive oil and season generously. Roast for 30 minutes, until tender.

3. Meanwhile, heat the remaining oil and fry the shallots and ginger until soft, and then remove from heat until potato is cooked. Once the potato is tender, mash until smooth and then add the shallots and ginger.

4. To cook the lamb, heat the remaining 2 tablespoons of olive oil from the marinade mix in a large ovenproof frying pan. Remove lamb from marinade and generously season. Once the oil is hot, carefully fry the meat on either side for 1 minute each. Transfer to the oven and cook for 6 minutes, then remove and leave to rest for 10 minutes in a warm place.

5. For the spinach with garlic, gently heat half the olive oil in a large frying pan, add the spinach and cook until the spinach starts to wilt. Remove from heat and drain spinach over a colander.

6. Return the pan to the heat, add remaining olive oil, and then fry the garlic until softened but not browned. Add the spinach, pine nuts and raisins. Season with sea salt and cook for 1 minute.

7. Whisk all of the ingredients together for the pomegranate dressing.

8. Slice the lamb. Place the mash in centre of the plate and top with some spinach, followed by the lamb.

9. Drizzle with pomegranate dressing, scatter with pomegranate seeds and serve immediately.

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Ingredients

Main:

2 cloves garlic
1 tsp ground cinnamon
2 tsp ground cumin
pinch of ground allspice
2 tbsp Pomegranate molasses
4 tbsp extra virgin olive oil
4 rumps lamb, each 200g

For the sweet potato mash:

4 Sweet potatoes, peeled and cubed
2 tbsp Olive oil
salt and fresh ground black pepper
2 Shallots, finely chopped
2 cm fresh ginger root, eeled and finely chopped

For the spinach mixture:

2 tbsp Olive oil
500g Spinach, tems removed
2 garlic clove, finely chopped
2 tbsp Pine kernels, lightly roasted
2 tbsp raisins, soaked in hot water for 15 minutes, drained

For the pomegranate dressing:

1 garlic clove, crushed
pinch of ground cinnamon
pinch of ground allspice
2 tbsp Pomegranate molasses
1 tbsp water
4 tbsp extra virgin olive oil
1 tsp clear honey
pomegranate seeds, to garnish

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