Horopito mustard lamb steak

Name: Horopito mustard lamb steak
Cook time: 25 min
Yield: 2
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 2 people

Cooking Instructions:

BEFORE COOKING:

Preheat your oven to 210°C Fan Bake
1. TO MARINADE THE LAMB:

Remove the lamb leg steaks 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:

Empty the pack of steamed kumara onto an oven tray lined with baking paper. Peel the red onion and cut into 1 cm wedges then place onto the tray with the steamed kumara. Drizzle with olive oil and season with salt and pepper and cook in the preheated oven for 10 mins. Trim the ends off the baby carrots add to the kumara and onion tray and cook for a further 15 mins.
3. TO COOK THE LAMB:

Heat a non-stick frying pan over a medium-high heat. Once the pan is hot cook the horopito mustard lamb leg steaks for 2-3 mins each side for medium rare – slightly longer if you like more cooked. Remove from the pan and season with salt and pepper then rest on a plate for 3 mins before slicing into 2 cm slices. Add the baby spinach to the pan and cook for 30 secs to wilt.
TO SERVE:

Divide some kawakawa and beetroot aioli between plates using the back of a spoon to spread out. Top with the roasted vegetables and baby spinach. Top with sliced lamb and drizzle over any resting juices from the lamb.