Lamb loin with harissa and sweet potato mash

This dish has bags of flavour and looks like you’ve gone to a lot of trouble to make it, when actually it’s a doddle. Just make sure you buy a good-quality jar of rose harissa paste.

Ingredients

Instructions

1. Pat the lamb dry with kitchen paper and season with salt and pepper. Rub all over with the harissa paste and set aside for at least
   10 minutes.
2. Preheat the oven to 220°C.
3. Place the sweet potato, sage or bay leaves, olive oil, garlic, cinnamon, chilli flakes, 1 teaspoon of salt flakes and 3 tablespoons of water in a 30 × 20 × 5 cm roasting pan. Toss well with your hands so everything is combined and the sweet potato is coated in spiced oil. Add the butter to the tray and roast for
   25 minutes, shaking the tray occasionally.
4. Push the sweet potato to one side – it should still fit in a single layer – and add the lamb. Roast for
   12-15 minutes, turning the lamb over and shaking the tray halfway through. When done, it should still be springy to touch. Transfer to a plate, cover loosely with foil and leave to rest for
   10 minutes.
5. Meanwhile, remove the sage or bay leaves and squeeze the garlic out of its papery skin into the tray with the sweet potato. Mash, incorporating all the meat juices from the tray, and season with more salt and pepper if needed.
6. Cut the lamb into thick slices and serve with the sweet potato mash, pouring any lamb juices from the plate over the meat. This is lovely served with a bitter green salad.

Foolproof Roasting Pan