Steam the sweet potato until tender, drain.

Mash with the coconut milk, ginger and cinnamon until smooth.

Season with seaweed salt and pepper.

Rub the lamb with sesame oil and cook in a greased pan until golden and still a little pink in the centre.

While lamb is still in pan add tamari, mirin and water and simmer until it forms a syrupy sauce, remove from heat

To serve dollop mash sweet potato onto plate.

Slice the lamb diagonally and arrange on top of the mash.

Pour over the sauce and serve immediately.

Serve with lightly steamed garden beans and fresh salad.