Double Harissa-Honey Lamb & Smashed Batata-Doce

Name: Double Harissa-Honey Lamb & Smashed Batata-Doce with Roast Capsicum Salsa & Yoghurt
Total time: 40 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 700 g Lamb Rump; 1 packet Sweet Potato Chunks; 1 Capsicum; 1 Tomato; 1 Garlic; 1 sachet Paprika Spice Blend; 1 packet Harissa Paste; 1 packet Coriander; 1 packet Greek-Style Yoghurt; 1 sachet Everything Garnish; 1 drizzle olive oil; 1 drizzle vinegar (balsamic or white wine) (pantry); 1 tsp honey

with Roast Capsicum Salsa & Yoghurt

Recipe Development TeamUpdated on May 25, 2026

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Calories

771 kcal

Protein

86.3g protein

Preparation Time

40 minutes

Difficulty

Easy

Pre-Prepped

Allergens:

Milk
Sesame
Wheat
Gluten
Soy
May contain traces of allergens
Almond
Brazil nut
Cashew
Hazelnut
Macadamia
Milk
Peanuts
Pecan
Pine nut
Pistachio
Walnut

Experience the best of the Mediterranean with this vibrant fusion of juicy harissa lamb and crispy smashed batata-doce (sweet potato). Topped with a zesty roast capsicum salsa and a dollop of cool yoghurt, it’s a texture-packed delight that hits every flavour note.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

700 g

Lamb Rump

1 packet

Sweet Potato Chunks

Capsicum

Tomato

Garlic

1 sachet

Paprika Spice Blend

(May be present: Wheat, Gluten, Soy.)

1 packet

Harissa Paste

(May be present: Soy.)

1 packet

Coriander

1 packet

Greek-Style Yoghurt

(Contains: Milk)

1 sachet

Everything Garnish

(Contains: Sesame May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)

Not included in your delivery

1 drizzle

olive oil

1 drizzle

vinegar (balsamic or white wine) (pantry)

1 tsp

honey

Nutritional Values

Calories771 kcal

Energy (kJ)3220 kJ

Fat39.2 g

of which saturates13.5 g

Carbohydrate48.6 g

of which sugars26.4 g

Dietary Fibre8.9 g

Protein86.3 g

Cholesterol56.9 mg

Sodium943 mg

Potassium13.2 mg

Calcium1 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

Preheat oven to 220°C/200°C fan-forced. Lightly score lamb fat in a 1cm criss-cross pattern. Season lamb rump all over and place, fat-side down, in a large frying pan (no need for oil!). Cook in batches if your pan is getting crowded.
Place pan over medium heat and cook undisturbed until golden, 10-12 minutes.
Increase the heat to high and sear lamb rump on all sides for 30 seconds.

TIP: Starting the lamb in a cold pan helps the fat melt without burning.

While the lamb is searing, place sweet potato chunks on a large microwave-safe plate. Cover with a damp paper towel.
Microwave potato on high, 4 minutes.
Drain and place sweet potato on one side of a lined oven tray.
Using the flat base of a bowl, crush sweet potato until about 1cm thick. Drizzle with olive oil and season.

Cut capsicum into bite-size chunks. Roughly chop tomato.
Thinly slice garlic.
Place capscium, tomato and garlic on the other side of the tray.
Drizzle with olive oil, sprinkle with paprika spice blend and a pinch of salt. Toss to combine. Roast until golden, 15-20 minutes.
When the batata has 5 minutes remaining, remove from oven, sprinkle over dukkah and roast.

TIP: If your oven tray is crowded, divide between two trays.

Transfer lamb, fat-side up, to a second lined oven tray.
Roast for 15-20 minutes for medium or until cooked to your liking.
Remove from oven and top with harrisa paste. Cover with foil and set aside to rest for 10 minutes.

TIP: The meat will keep cooking as it rests. TIP: Use two oven trays for the lamb if necessary.

Roughly chop coriander (including stalk!).
In a large bowl, add the roasted veggies and coriander. Drizzle with olive oil and vinegar. Toss to combine and season to taste.