| Prep: 30 mins | Cook: 45 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 832 | 60g | 21g | 27g |
| sugars | fibre | protein | salt |
| 6g | 4g | 52g | 1.8g |
Why I Love New Zealand Lamb Rump with Mint Pesto and Sweet Potato Mash
As a Boston native with an Irish heritage, I can’t deny that my cooking is heavily inspired by the food cultures I’m rooted in. Yet, every now and then, I relish the prospect of trying something unfamiliar. Today, I present to you a splendid New Zealand recipe that I’ve come to love and cherish: Lamb Rump with Mint Pesto and Sweet Potato Mash.
An Ode to the Lamb Rump
The crux of this recipe is, unquestionably, the tender and robust lamb rump. Each 200g portion is seared to perfection, encased in a crisp exterior featuring a fine rub of olive oil, garlic, freshly ground black pepper and sea salt, that locks in the flavorful juices of the meat. Now, I’ve always been a seafood guy, thanks to my New England roots, but there’s something about this Kiwi classic that I just can’t resist.
A Minty Surprise
Contrasting the robust lamb is a refreshing mint pesto, a far cry from the traditional Irish accompaniments I grew up with. The delightful recipe combines fresh mint leaves, toasted pine nuts, garlic, Parmesan cheese and extra virgin olive oil into a lusciously savory spread. Then add a pinch of freshly ground black pepper and salt to taste, and you’re golden. It’s a bright, zesty accompaniment that sings on the palate and leaves you dancing back for more.
A Touch of Sweetness
And let’s not forget the sweet potato mash. This is a subtle nod to my preference for heartier accompaniments courtesy of my Irish roots (after all, what’s a meal without potatoes?). Prepared with large sweet potatoes, generous dollops of butter, milk, and the prerequisite pinch of black pepper and sea salt. How can a plate of food spark a memory? This one does it for me! It reminds me of afternoons spent in my Nana’s kitchen, stirring up different kinds of mashed potatoes.
This recipe is a memory I love to revisit and a dish I adore cooking for Laura, my fiancée, and our little boy. It’s a completely new direction of flavors to explore while it provides the similar comfort as any of my family recipes. I drew immense inspiration from a notable New Zealand chef, Simon Gault. His passion for New Zealand cuisine encourages me to delve deeper and try more recipes from this country.
So, there you have it: Lamb Rump with Mint Pesto and Sweet Potato Mash. From my family to yours, I hope this recipe brings as much joy to your table as it has to mine.
What You’ll Need
- For the Lamb Rump:
- 6 lamb rumps (around 200g each)
- 4 tablespoons olive oil
- 2 cloves of garlic, finely chopped
- Freshly ground black pepper
- Sea salt
- For the Mint Pesto:
- 2 cups fresh mint leaves
- 1/2 cup roasted pine nuts
- 2 cloves of garlic
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup extra virgin olive oil
- Freshly ground black pepper
- Sea salt
- For the Sweet Potato Mash:
- 4 large sweet potatoes
- 4 tablespoons of butter
- 1/2 cup milk
- Freshly ground black pepper
- Sea salt
Method
Step One
Start with the preparation of the lamb rumps. Preheat the oven to 200 degrees Celsius. Take a heavy, ovenproof skillet (preferably cast iron) and heat olive oil over medium-high heat. Season the lamb rumps with sea salt and freshly ground black pepper. Add the lamb rumps to the skillet and sear until browned; this should take about 3 minutes per side. Remove from the heat and sprinkle with the finely chopped garlic. Transfer the skillet to the preheated oven and roast the rumps for 12 to 15 minutes, until the meat is medium-rare. Take out of the oven and allow to rest for 5 minutes before serving, this will allow the juices to redistribute throughout the meat.
Step Two
While the lamb is roasting, you can prepare the mint pesto. In a food processor, combine the fresh mint leaves, roasted pine nuts, cloves of garlic, and grated Parmesan cheese. Process until coarsely chopped. Add the extra virgin olive oil in a steady stream while the processor is running; this will help emulsify the ingredients. Scoop the pesto into a bowl and season to taste with sea salt and freshly ground black pepper. Set aside until ready to serve.
Step Three
Next, prepare the sweet potato mash. First, peel the sweet potatoes and cut into chunks. Place in a pot of salted water and bring to a boil. Cook for about 20 minutes, or until the potatoes are tender when pierced with a fork. Drain the potatoes well and return them to the pot. Add the butter and milk to the pot and mash until smooth. Season to taste with sea salt and freshly ground black pepper.
Step Four
Serve the lamb rumps on a bed of the sweet potato mash, drizzled with the fresh mint pesto. Enjoy your Lamb Rump with Mint Pesto and Sweet Potato Mash.
