Serves 4
 
For the lamb
1/2 red onion
2 teaspoons cracked Black pepper
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon hot paprika
2 tablespoons coarsely chopped flat leaf parsley
2 tablespoons coarsely chopped fresh coriander
2 tablespoons coarsely chopped fresh mint
1 tablespoon coarsely grated lemon zest
600g lamb fillet
salt and pepper
 
For the raw beetroot salad
400g large beetroot, peeled
100g carrot
1/2 red onion
1 small green apple
2 tablespoons fresh coriander leaves
2 tablespoons olive oil
1 lemon, juiced
salt and sugar
 
For the sweet potato mash
500g sweet potato, peeled and diced
25g parmesan cheese
125g milk, hot
30g butter
salt and ground white pepper

1 For the chermoula lamb, combine the half red onion, spices and lemon zest in a food processor and pulse until smooth. Marinade the lamb in this mixture for at least 3 hours, preferably overnight. Season lightly with salt and black pepper, then arrange on a hot barbecue grill and cook for 4 minutes each side, until medium. Add an addition minute each side for medium-well.

2 For the raw beetroot salad, coarsely grate the beetroot, carrot, onion and apple, then combine with the coriander, olive oil and lemon juice. Season with salt and sugar then set aside for 5 minuets to allow the flavours to infuse.

3 For the sweet potato mash, steam the sweet potato pieces until just tender, then transfer to a food processor. Puree with the parmesan, milk and butter, then season generously with salt and white pepper.

4 Serve the carved lamb on a bed of sweet potato mash next to a generous pile of beetroot salad.