Author: Shaun Scrooby
4 (or 2 very big guys)
Easy
30 minutes
30 minutes
1. Prepare a braai. Place the sweet potatoes in a saucepan of boiling water and cook for 15 minutes, or until just tender.
2. Drain and dry the sweet potatoes, then slice into thick rings. Place a cast-iron pan on the braai grid. Coat the pan with olive oil and place the sweet potato rings in the pan, flesh side down. Season with salt and cook until crispy, turning occasionally.
3. Add the butter, cinnamon and honey, and cook for 5–10 minutes. Season to taste.
4. Place the lamb on the braai, fat side down, and sear for 3–4 minutes before turning and searing the other side. Season generously with salt when on the fire, then allow to rest before serving.
5. To make the sauce, place the pomegranate juice in a saucepan and reduce by about half, or until syrupy. Remove from heat. Slowly stir in the yoghurt, then add the honey and season with salt.
6. To serve, place some of the sauce on each plate, then top with the lamb. Garnish with mint and pomegranate rubies, and serve with the sweet potato.
Cook’s notes:
If the lamb rump is already portioned, you can place the pieces on a large skewer and braai the fat side first to render it and make it crispy. Try to catch some of the lamb fat while it rests, then fold the fat into the sauce so that it gets a beautiful shine.
Seasoning is super-important for meat, and I love adding flavour to salts. Take Maldon salt to the next level by finely blending rooibos tea leaves and mixing them with the salt. It will complement the honey and pomegranate flavours beautifully.
Food assistant: Lerato Motau
Photographer: Jan Ras
Stylist: Abigail Donnelly
Videographer: Romy Wilson
