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Bush Cuisine


  • 2kg deboned Leg of lamb
  • 1 Red Chilli deseeded
  • 4Tbsp Coriander leaves
  • 2 tsp Ground cinnamon 
  • 1 tsp Cloves
  • 2 tsp Black Pepper corns
  • 1 tsp Turmeric
  • 2 Garlic Cloves
  • 1 Cup Plain Yogurt
  • 1 Tbsp Vegetable oil



  • 2kg sweet potato
  • ¼ cup cream
  • ½ cup chopped coriander
  • Sea salt
  • Freshly ground black Pepper
  • ¼ cup Lemon Juice


Ingredients to serve

Olive oil to drizzle & fresh coriander



  • Score the fat of lamb in a crisscross pattern and set aside
  • Place the chillies, half the coriander leaves, the cinnamon, cardamom, cloves, black pepper corns, turmeric, garlic and salt in a blender or food processor and blend to paste. Transfer to a shallow bowl and stir in the yogurt and oil.
  • Spoon the mixture over the lamb, rubbing well to cover all the meat and set aside for at least 24hrs
  • Preheat the oven to 180°c. Bake the sweet potatoes for 40-50 minutes, until soft. Allow to cool slightly, then peel and mash until smooth, season well and mix in the lemon juice, cream and chopped coriander. Keep warm.
  • When ready to cook the lamb, preheat the oven to 200 °C. Brush a heated griddle or heavy bottom frying Pan with the oil, and sear the lamb, fat-side down for 5 minutes. Turn and repeat with the underside. Transfer the griddle to the oven and roast the lamb with the marinade for 15-20minutes, until just cooked through but still pink inside, medium rare. Remove from the oven and leave to rest for five minutes, then slice each leg into slices against the grain.
  • Blend cooking liquid with stick blender until it becomes smooth and a sauce
  • Assembly – put sweet potato mash in the centre of each plate and lay three slices of lamb on top. Drizzle a little olive oil around the outside and serve with vegetable and sauce

Serves 10


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