Sabrina Ghayour hoped her luscious lamb would rack up the points on Come Dine With Me West London
1. To prepare the lamb, put the ras-el-hanout and sea salt into a bowl and mix well. Cut each lamb rack in half and rub the spice mixture all over, being especially generous over the fat side. Put on a baking tray, cover and leave to marinate for 2 hours.
2. Preheat the oven to 190°C/Gas 5. To cook the sweet potatoes, place on a baking sheet and cook for about an hour or until very tender. Remove and increase the oven temperature to 200°C/Gas 6. In a saucepan over a low heat, put the 2 tbsp olive oil and add the crushed garlic.
3. Leave to infuse over a very low heat, ensuring the garlic never colours. After about 15-20 minutes, turn the heat off and set aside. The garlic should be completely cooked through but not coloured or browned in any way. Remove the garlic with a slotted spoon and set the oil aside.
4. To prepare the lamb, place a frying pan, preferably cast iron, over a medium heat. Add 1 tbsp of olive oil and cook the lamb racks, fat-side down, until nicely browned. Turn over and cook on the other side until lightly browned and sealed. Do not allow to overcook.
5. Transfer the lamb to a baking tray and roast for a further 15-20 minutes in the oven, or until cooked to taste - 15 minutes for pink and 20-25 for medium meat. Remove from the oven and cover with foil, allowing the meat to rest for 8-10 minutes.
6. While the lamb is roasting, peel the skin off the baked sweet potatoes and, using a fork, mash the flesh into a bowl. Put the warm sweet potato flesh into a saucepan over a medium heat and add the garlic infused oil, one teaspoon at a time, until the purée is smooth and soft, stirring constantly. Add a knob of butter and season well with sea salt and pepper.
7. Spoon the sweet potato puree onto four warmed plates and top each with a small rack of lamb. Spoon over any juices that have collected in the baking tray and serve.
Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.
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