Mānuka Marinated Lamb Rumps with Kahawai Potato Puree

Mānuka Marinated Lamb Rumps with Kahawai Potato Purée

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Mānuka Marinated Lamb Rumps with Kahawai Potato Puree recipe

Mānuka Marinated Lamb Rumps with Kahawai Potato Puree recipe

by Kārena and Kasey BIrd


Mānuka Marinated Lamb Rumps with Kahawai Potato Puree recipe

Mānuka Marinated Lamb Rumps with Kahawai Potato Puree recipe

Meat type
Lamb
Cooking time
31-60
Serves
3-4
Preparation time
20+

Mānuka Marinated Lamb Rumps with Kahawai Potato Puree recipe

Mānuka Marinated Lamb Rumps with Kahawai Potato Puree recipe

Ingredients
  • 1 pack Silver Fern Farms Lamb Rumps
  • 1 Tbsp mānuka honey
  • 3 Tbsp mint sauce
  • 1 Tbsp olive oil
  • Salt
  • Pepper

KAHAWAI MASH

  • 4 agria potatoes
  • 4 Tbsp butter, room temperature
  • ½ cup cream
  • 100g Kahawai, smoked
  • Zest of 1 lemon
  • Handful chives, finely chopped                                                          

ZESTY SAUCE

  • 4 Tbsp mint sauce
  • 1 tsp wholegrain mustard
  • 1 Tbsp olive oil
  • Fresh mint, to garnish

This is a Matariki inspired recipe, using ingredients associated with the stars: Tupuānuku, Tupuārangi  and Waitā

Mānuka Marinated Lamb Rumps with Kahawai Potato Puree recipe

Mānuka Marinated Lamb Rumps with Kahawai Potato Puree recipe

Method

Preheat the oven to 180 degrees.

Remove Silver Fern Farms Lamb Rumps from the fridge and packaging and allow to bloom at room temperature for 10 mins.

Add the mānuka honey, mint sauce and olive oil to a bowl. Pat Lamb Rumps with a paper towel and place in the mixture..

Allow the flavours to infuse for at least 1 hour. For best results, leave the Lamb Rumps in the mixture overnight.

Place the Lamb Rumps in the oven and roast for 20 mins for medium-rare.

Remove from the oven and leave to rest for 10 mins before slicing.

Kahawai mash:

Peel and chop potatoes into even pieces. Place potatoes in a pot, add cold water until potatoes are just covered. Generously season the water with salt.

Place the pot on medium-high heat, boil for 10-15 min or until tender and completely cooked. Once cooked, drain and mash well. Add in butter and mix thoroughly. Then add cream and stir.

Flake the smoked Kahawai through the mash and gently stir. Add lemon zest and chives and season to taste.

For the sauce:

Mix all of the ingredients together.

Slice the Lamb Rumps and spoon over the sauce, garnish with the fresh mint leaves and serve with the Kahawai mash.


Recommended Cut: Lamb Rumps

Our Lamb Rumps selected for their distinctive hearty taste. They are full of flavour, juicy and delicious.

grass-feb lamb rump packaging

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