Middle Eastern lamb with swede mash
Loaded with aromatic spices and fresh flavours, this tasty Middle Eastern-style lamb is served with a creamy swede mash.
Note: + 10 mins marinating & 5 mins resting time
- 1 tbs garam masala
- 2 tsp smoked paprika
- 1/4 tsp ground cloves
- 1 garlic clove, crushed
- 2 tsp finely grated lemon rind
- 2 tbs extra virgin olive oil
- 4 Coles Australian Lamb Forequarter Chops
- 1kg swede, peeled, chopped
- 500g Carisma potatoes, peeled, chopped
- 60g butter, chopped
- 1/3 cup (80ml) milk
- Pomegranate seeds, to serve
- Flat-leaf parsley leaves, to serve
- Greek-style yoghurt, to serve
Combine the garam masala, paprika, cloves, garlic, lemon rind and oil in a shallow bowl. Add the lamb and turn to coat. Set aside for 10 mins to develop the flavours.
Meanwhile, place the swede and potato in a large saucepan and cover with cold water. Bring to the boil over high heat and cook for 15 mins or until tender. Drain. Return swede mixture to the saucepan with the butter and milk. Use a stick blender to carefully blend until just smooth. Season. Cover to keep warm.
Preheat a barbecue grill or chargrill on high. Cook the lamb for 3-4 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
Divide the swede mixture among serving plates. Top with the lamb, pomegranate seeds and parsley. Serve with yoghurt.