Lamb fillet with sweet potato mash and pomegranate sauce

Ingredients for 4 servings:

• 1 kg sweet potatoes
• salt water
• 3 tbsp butter, soft
• 4 tbsp crème fraîche
• salt and pepper
• nutmeg
• 500 g lamb fillet(s)
• 2 tbsp olive oil
• 1 garlic clove(s)
• 1 sprig(s) of thyme
• 1 sprig(s) rosemary
• 1 tbsp butter
• 10 sprigs of parsley
• 100 ml olive oil, mild
• Lemon juice, freshly squeezed
• 200 g yogurt, preferably made from sheep’s milk, otherwise natural yogurt

Instructions

Working time approx. 45 minutes; Rest time approx. 3 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 18 minutes

For the sweet potato mash, fill a large pot with water and heat it. Add salt to the water and boil the unpeeled sweet potatoes in it for about 25 minutes until soft. Drain the cooked potatoes, allow to cool, peel, and place in a shallow dish. Roughly mash the sweet potatoes with a masher. Then stir in the butter and crème fraîche. Season the mash with salt, pepper, and a little freshly grated nutmeg and keep warm until ready to serve. For the parsley oil, wash and dry the parsley. Place the picked leaves in a tall blender with the olive oil, lemon juice, and a pinch of salt and puree until smooth using a hand blender. Heat the olive oil in a pan and sear the lamb fillet with crushed garlic, thyme, and rosemary over high heat for about 1.5 minutes on each side. Remove the pan from the heat, stir in the butter, and baste the meat several times. Remove, season with pepper and salt, and let rest, covered, for 3 minutes, then slice diagonally into slices. Serve with the pomegranate sauce from my recipes. To serve, place a dollop of sweet potato mash on each of 4 plates. Arrange the lamb fillet slices on the mash, pour the pomegranate sauce over them, and drizzle the edges of the plates with parsley oil. Add a dollop of yogurt to each plate.