Grilled Lamb backstrap with Kumera Mash

A wonderful combination.

Sweet potatoes can be used instead of kumera for this dish if not available. No need for a gravy, just drizzle a little extra balsamic over as a great touch.

Ingredients

1 x good quality lamb backstrap

Good splash of Pomegranate Balsamic vinegar

Pinch of cumin

Pinch of cinnamon

Splash of Pukara Estate Robust Extra Virgin olive oil

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

Method

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.