Horopito mustard lamb

Name: Horopito mustard lamb
Cook time: 25 min
Yield: 4
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 4 people

Cooking Instructions:

1. TO MARINATE THE LAMB:
Remove the lamb steaks from their packaging and pat dry with a paper towel. Place into a bowl with the horopito mustard rub, turn to coat and set aside to marinate.
2. TO PREPARE AND COOK THE VEGETABLES:
Line an oven tray with baking paper. Empty the bag of steamed potatoes onto the tray. Peel the red onions, cut into 1 cm wedges and add to the tray. Drizzle the potatoes and onion with oil, season with salt and pepper and bake in the oven for 10 mins. Peel the carrots and cut into sticks. Add the carrot to the tray then 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 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 for 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:
Spread the kawakawa beetroot aioli onto plates using the back of a spoon. Top with roasted vegetables, baby spinach and sliced lamb, drizzling over any resting juices.