Double Harissa-Honey Lamb & Smashed Batata-Doce
with Roast Capsicum Salsa & Yoghurt
- 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.
Ingredients
700 g
Lamb Rump
1 packet
Sweet Potato Chunks
1
Capsicum
1
Tomato
1
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
Utensils
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.
- Slice lamb.
- Divide smashed dukkah batata and salsa between plates.
- Top with spiced harrisa lamb. Serve with Greek-style yoghurt. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The lamb was a clear highlight, widely praised for its quality and taste. Some found the roasted vegetables and harissa combination less appealing alongside the lamb.
- Ease of prep: A few customers found the preparation more involved than expected, and some noted the cooking time ran longer than the recipe indicated.
- Suggestions: The instructions around seasoning the sweet potato versus the capsicum caused some confusion, so reading through the full recipe before starting may help. Some felt the yoghurt did not complement the dish and experimented with alternative accompaniments.
- Portions: No substantive feedback on this category.
