Cumin Lamb with Roasted Sweet Potato, Eggplant and Ricotta

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories while maintaining a creamy texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Peel the sweet potato and cut it into large pieces.

Preheat the oven to 240 degrees Celsius.

Transfer the chunks of sweet potato to a lined baking tray.

Add unpeeled garlic cloves to the tray.

Season the sweet potato and garlic with salt and drizzle olive oil over the top.

Mix it up well and put it in the oven for about 35 to 40 minutes.

Place the eggplant on a piece of oil directly on a rack in the oven.

Roast the eggplant until tender, allowing it to steam itself on the inside.

Remove the sweet potato from the oven and check that it is beautifully tender and caramelized.

Take out the eggplant from the oven and peel away the papery skin, revealing the tender inside.

Season the lamb rump on both sides with salt, pepper, and coarsely ground cumin seeds.

In a medium-high heat pan, cook the lamb for 2 minutes on one side, then flip and cook for another 2 minutes.

Rest the lamb for another 2 minutes after cooking.

In the same pan, sauté finely chopped onion or shallot in the remaining fat from the lamb.

Add the roasted sweet potato and eggplant to the pan with the onion.

Splash in some balsamic vinegar and allow it to reduce into a sticky consistency.

Plate up the dish with the lamb, sweet potato, and eggplant mixture.

Loosen fresh ricotta with a little cream and season with salt, finely chopped mint, lemon zest, and lemon juice.

Dress the dish with Sichuan chili oil and garnish with basil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens