zigis

Ingredients

• 1kg lamb back strap
• 20gm sumac spices
• Korma Mash potatoes
• 6 medium sweet potatoes
• 20gm butter
• ½ cup cream
• Pinch ground cinnamon
• Kosher salt, to taste
• Pinch of ground nutmeg (optional)

Yield 10 serves

Method:

Step 1: Take sinew off lamb loin and rub lamb with sumac spice.

Step 2: BBQ lamb for 7-8 min on each side (for medium rare).

Step 3: Once cooked, place aside in a warm place to rest.

Step 4: Slice lamb loin diagonally into pieces about ½cm thick prior to serving.

Israeli Couscous:

Step 1: Bring a large pot of salted water (the water should taste salty, almost like seawater) to a boil over medium heat.

Step 2: Peel the sweet potatoes, and cut them in even chunks

Step 3: When the water boils, add the cut sweet potatoes to the water and lower heat to a simmer. Simmer for 15 minutes or until the sweet potatoes can easily be pierced with a knife.

Step 4: Drain the sweet potatoes and return to the pot. Add butter, cream and spices and mash lightly with a potato masher. Adjust seasoning with sea salt and serve right away

Tomato Emulsion

• ½ kg ripe tomatoes
• 3 garlic cloves
• 50ml white wine vinegar
• Pinch sugar
• 200 olive oil
• Salt and Pepper

Method Tomato Emulsion:

Step 1: Wash and cut tomatoes into quarters.

Step 2: Place garlic cloves, tomatoes, pinch of sugar and vinegar in a food processor and blend well. When done, strain mixture and return liquid to a clean food processor.

Step 3: Put food processor on high speed and add olive oil slowly to tomato liquid to create emulsion.

Step 4: Season tomato emulsion with salt and pepper to taste.

To Assemble

Step 1: Place mashed potatoes in the centre of platter.

Step 2: Neatly arrange sliced lamb on top and drizzle tomato emulsion around.

Step 3: Garnish platter and serve.