Lamb Loin in Herb Crust with Sweet Potato Mash

Ingredients

• 600 g sweet potatoes (1–2 sweet potatoes)
• 150 g carrots (1–2 carrots)
• 20 g ginger root
• 1 bay leaf
• Salt
• 4 pieces lamb loin (about 180 g each)
• 3 Garlic cloves
• 4 Sage leaves
• 1 handful thyme sprigs
• 2 rosemary stems
• 2 tbsp Rapeseed oil
• Pepper
• 30 g butter (2 tbsp)

Instructions

1. 1.

   Peel the sweet potatoes and cut them into large chunks. Peel and thinly slice the carrots. Peel the ginger and finely chop it.

2. 2.

   Place the sweet potatoes, carrots, ginger, and bay leaf in a pot. Cover with a little salted water and simmer over medium heat for about 20 minutes until tender, stirring occasionally to prevent sticking. Remove the bay leaf.

3. 3.

   Meanwhile, trim the lamb loin and pat dry. Peel the garlic. Wash and dry the herbs. Heat oil in a large pan. Season the lamb with salt and pepper, then sear it with garlic and herbs over high heat for about 5 minutes on all sides.

4. 4.

   Wrap the lamb with the herbs in parchment paper. Bake in a preheated oven at 80 °C (60 °C fan; gas: lowest setting) on the middle rack for about 20 minutes to rest.

5. 5.

   Blend the sweet potatoes and carrots in the pot with an immersion blender, adding water if needed. Season the mash with salt and pepper, stir in butter, and divide among four plates. Slice the lamb into portions and arrange over the mash. Optionally sprinkle some of the herbs from the sauce on top.