Pull apart sweet potato with diced lamb leg and green olive tapenade

serves / 6 prep / 15 min cook / 45 min

3 lamb leg steaks, diced

1 tbsp cinnamon

1 tbsp cardamom, ground 6 medium sweet potatoes 2 tbsp olive oil

Salt (to taste)

2 cups greek yoghurt 300g green olive tapenade or green pesto

2 x fennel, finely sliced (keep fronds)

1 jar preserved lemons

1 block greek feta

1 cup flaked almonds, toasted Handful of parsley, chopped 1 tbsp red wine vinegar Pepper (to season)

1. Drizzle the sweet potatoes with oil and bake whole at 180C for 45 minutes or until soft all the way through. Remove and set aside. 2. Place lamb steak cubes in a bowl along with the cinnamon, ground cardamom and a generous pinch of salt. Coat the lamb cubes well in the spices. 3. Pan-fry the lamb on medium/high until golden. Split into half quantities at a time if your pan is not big enough to ensure they fry without sauteing. Lightly dress the fennel with the olive oil and red wine vinegar. TO SERVE: 1. Slice open the sweet potatoes

and add the yoghurt (optional). Top with the diced lamb, fennel and 1 tbsp of tapenade. Finish with preserved lemon (discard flesh and finely slice rind), crumbled feta, almonds, fennel fronds, parsley and pepper. TIPS: Let your lamb steak cubes come to room temperature before cooking as this will allow them to cook more evenly. An easy way to tell if the sweet potatoes are cooked all the way through is by piercing the side with a skewer.