Grilled Lamb backstrap with Kumera Mash
A wonderful combination.
1 x good quality lamb backstrap
Good splash of Pomegranate Balsamic vinegar
Pinch of cumin
Pinch of cinnamon
Splash of Pukara Estate 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
1 x bag of Baby Spinach
Splash of olive oil
Touch of lemon zest
Place the balsamic, cumin, cinnamon, olive oil, salt and pepper in a bowl and mix. Place the back-strap 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.
Grill the backstrap on a hot plate or barbecue over high heat. Allow to crisp and turn so is fully sealed. Meat is best served Medium (still pink). Take off heat and rest the meat for a few minutes. Once ready slice on the diagonal plating up.
In a deep fry pan add some oil and heat. Throw in spinach and a touch of lemon zest. Season. Toss for 2-4mins. Serve sliced lamb over mashed kumera with spinach on the side.