Grilled Lamb Backstrap With Kumera Mash (serves 2)

Ingredients
1 x 400g lamb backstrap 
1/3 Cup Pukara Estate Pomegranate Balsamic Vinegar
Pinch of cumin
Pinch of ground cinnamon
1 Tbls Pukara Estate Robust Premium EVOO  
2 medium sized kumera (peeled and chopped into equal sized pieces)
Good knob of butter
Good spoonful of good quality honey
Pinch of ground nutmeg
Pinch of ground ginger

Method

Place the balsamic, cumin, cinnamon, olive oil, salt & pepper in a bowl and stir. Place the backstrap in the marinade for 2-4 hours.  

Steam kumera for 10-15 minutes or until soft. Place in a bowl and mash. Add the butter, honey, remaining spices and season to taste. Whisk well for best results. 

Grill the backstrap on a high heat. This cut is best served Medium (still pink). Take off heat and rest the meat for a few minutes. Once ready slice on the diagonal and serve on top of kumera mash, with steamed greens.