Horopito mustard lamb

Name: Horopito mustard lamb
Cook time: 25 min
Yield: 1
Cuisine: Ruapehu, New Zealand

with kawakawa and beetroot aioli

Ready in around 25 mins

RECIPE FACT:

Kawakawa was often used by Māori. The leaves were placed over cuts and boils to speed up healing, and a tea was made from an infusion of its leaves.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 210°c (fan bake).
1. TO MARINADE THE LAMB:

Remove the lamb leg steak from its packaging and pat dry with a paper towel. Place into a bowl with the horopito mustard rub and turn to coat. Set aside until needed.
2. TO PREPARE AND COOK THE VEGETABLES:

Line an oven tray with baking paper and place the steamed potatoes on the tray. Peel the red onion, cut into 1 cm wedges and place on the tray. Drizzle with oil, season with salt and pepper and bake in the oven for 10 mins. Add the carrot batons to the tray and cook for a further 15 mins or until vegetables are caramelised and cooked through.
3. TO COOK THE HOROPITO MUSTARD LAMB:

Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the lamb to the pan and cook for 2-3 mins each side for medium rare – slightly longer for well done. Remove from the pan, season with salt and pepper and allow to rest 3 mins. Add the baby spinach to the pan and cook for 30 secs to wilt. Slice the lamb into 2 cm slices against the grain.
TO SERVE:

Dollop the kawakawa and beetroot aioli onto a plate and spread out using the back of a spoon. Place the roasted vegetables and baby spinach onto the plate. Top with sliced lamb and drizzle over any resting juices from the lamb.