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Poached lamb & sweet potato with a tomato & chilli relish


  • Cook the sweet potatoes in plenty of boiling water until just tender when pierced with a skewer. Then slice thickly and set aside. 
  • Heat a little mustard seed oil in a heavy-bottomed pot and gently sauté the garlic, ginger, red onion and capsicum until just tender, stirring now and again.
  • Add the diced tomatoes with ½ cup stock, the red wine vinegar, fish sauce and sugar. Stir and gently cook for about 15-20 mins until thick and fragrant, adding a little more stock if needed. Taste for seasoning and then transfer the relish to a bowl. 
  • Bring 2-3 cups stock to the simmer in a sauté (or heavy-bottomed) pan. Add the lamb and poach for about 4 mins. Then remove the lamb and rest for about another 4 mins, before slicing. 
  • Cook the sliced sweet potato on a lightly oiled, preheated ridged grill or BBQ, rotating as you do so. 
  • Dress the rocket leaves with a little olive oil. 
  • When ready, mound the rocket on individual plates and arrange the sweet potato and then the sliced lamb on top. Spoon the sauce in the centre and serve with a dollop of crème fraiche on top.


  • 2 sweet potatoes, peeled
  • mustard seed oil
  • 2 garlic cloves, crushed
  • 1 heaped tbsp grated fresh ginger
  • ½ small red onion, finely chopped
  • 4 small red chillies, finely chopped
  • ½ large red capsicum, finely diced
  • 3-4 cans diced tomatoes, drained a little
  • 3½-4 cups chicken (or vegetable) stock
  • 100 ml red wine vinegar
  • 3-4 tbsp Asian fish sauce
  • 2-3 heaped tbsp palm (or soft brown) sugar 
  • 2 lamb backstraps (boned loins)
  • olive oil spray
  • a good handful of wild rocket leaves
  • olive oil
  • crème fraiche (or sour cream)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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