Seared Lamb Fillet with Moemoe Potatoes & Watercress Béarnaise
Known for its multi-coloured skin with cream-coloured, patterned flesh and excellent flavour, Moemoe is a wonderful taewa (Māori potato) to cook with. We've paired this rīwai (potato) with irresistible lamb fillet and a creamy watercress Béarnaise sauce for a delectable dinner.
Ingredients
Vegetables
- 400 grams Moemoe potatoes diced 2cm
- 1 beetroot diced 1cm
- 1 parsnip diced 2cm
- 1 drizzle oil
Lamb
- 2 cloves garlic minced
- ½ Tbsp thyme finely chopped
- ½ lemon zested
- 300 grams lamb fillet
- 1 drizzle oil
To Serve
- 2 Tbsp watercress Béarnaise
Instructions
- Before you start, preheat oven to 220°C (or 200°C fan bake).
- Prep potatoes, beetroot and parsnip and toss on a lined oven tray with oil. Season with salt and pepper and roast in oven for about 30 minutes, until tender and golden.
- When vegetables have about 10 minutes cook time remaining, cook lamb. Heat a dry fry-pan on high heat. Add lamb and cook for 1-2 minutes each side (depending on thickness) for medium-rare, or until cooked to your liking. Rest, covered, for about 2 minutes before slicing.
- Serve vegetables topped with lamb and watercress Béarnaise.
