Seal the lamb from all sides, brush the top side with mustard and sprinkle with the crushed pistachio, finish in the oven for 5 more minutes at 180 degrees Celsius than allow to rest. Use the same pan to caramelize the cranberry, sliced figs and spring onion , add the port and stock and reduce. Roast the sweet potato skin on until soft than peel and mash with the Parmesan, thyme and truffle oil, place the mixture on the wraps and roll, grill the wrap to bar mark and then cut in slices to serve underneath the lamb. Toss the spinach in spicy oil and serve on the wraps with the lamb on top, drizzled with the fruity reduction.
Serves 2Email this Recipe Back to Neil's Recipes