- Serves 6
Sweet potato with diced lamb and olive tapenade
- Drizzle the sweet potatoes with oil and bake whole at 180°C for 45 minutes or until soft all the way through. Remove and set aside.
- Place lamb steak cubes in a bowl along with the cinnamon, ground cardamom and a generous pinch of salt. Coat the lamb cubes well in the spices.
- Pan-fry the lamb on medium/high until golden. Split into half quantities at a time if your pan is not big enough to ensure they fry without sautéing. Lightly dress the fennel with the olive oil and red wine vinegar.
- To serve, slice open the sweet potatoes and add the yogurt (optional). Top with the diced lamb, fennel and 1 tbsp. of the tapenade. Finish with preserved lemon, crumbled feta, almonds, fennel fronds, parsley, and pepper (to taste).