The combination of juicy aromatic lamb, sweet potato mash, sautéed spinach, nuts and raisins creates a dish of wonderful flavours and textures.


  • Marinade

  • 2 x garlic cloves

  • 1 teaspoon ground cinnamon

  • 2 teaspoon ground cumin

  • Pinch of ground allspice

  • 2 tablespoons pomegranate molasses

  • 4 tablespoons extra virgin olive oil

  • 4 x 200g rumps of lamb

  • Spinach with garlic, pine nuts and raisins

  • 2 tablespoons olive oil

  • 500g washed, stems removed spinach

  • 2 x garlic cloves, finely chopped

  • 2 tablespoons lightly roasted pine nuts

  • 2 tablespoons of raisins, soaked in hot water for 15 minutes, drained

  • Sea salt

  • Sweet potato mash

  • 4 x orange-fleshed sweet potatoes, peeled, washed and cut into even size pieces, approx 4 cm square

  • 2cm fresh ginger, peeled and finely chopped

  • 2 shallots, finely chopped

  • 2 tablespoons of olive oil

  • Sea salt and freshly ground black pepper

  • Pomegranate dressing

  • 1 garlic clove crushed

  • pinch of ground cinnamon

  • pinch of ground allspice

  • 2 tablespoon pomegranate molasses

  • 1 tablespoon water

  • 4 tablespoon extra virgin olive oil

  • 1 teaspoon clear honey

  • salt and black pepper

  • To Garnish

  • 1 pomegranate, deseeded, pith removed


  • Marinade:

  • 1.

    Crush garlic in a pestle and mortar with a little sea salt, make a paste with the rest of ingredients and marinate lamb for at least 2 hours or overnight in the fridge. Preheat oven 200oC. Heat 2 tablespoons of olive oil in large ovenproof frying pan. Remove lamb from marinade and generously season. Once the oil is hot, carefully sear meat on either side for 1 minute each. Place in the hot oven and cook for 6 minutes, remove from the oven and rest for a further 10 minutes.

  • For the spinach with garlic, pine nuts and raisins:

  • 1.

    Gently heat half the olive oil in a large frying pan, add spinach and lightly sauté until spinach starts to wilt. Remove from heat and drain spinach over a colander. Return the pan to the heat, add remaining olive oil, sauté garlic, add spinach, pine nuts and raisins. Season with sea salt and cook for 1 minute.

  • For the sweet potato mash:

  • 1.

    In a large bowl drizzle sweet potato with half the olive oil and generously season. Place on roasting tray and cook in a preheated oven at 180/350 till tender-approx 30minutes. Meanwhile heat remaining oil and sauté shallots and ginger until soft, remove from heat until potato is cooked. Once potato is tender -mash till smooth. Reheat the ginger and shallot, re- season and serve hot.

  • 2.

    To make the pomegranate dressing, whisk all of the ingredients together. To assemble the dish, place the mash in centre of plate, top with spinach, carve lamb and place on top, drizzle with pomegranate dressing and seeds.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 2000kj
  • Fat Total 183g
  • Saturated Fat 76g
  • Protein 21g
  • Carbohydrate 74g
  • Sugar 37g
  • Sodium 1486mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings