{"id":1449,"date":"2020-07-01T16:21:53","date_gmt":"2020-07-01T04:21:53","guid":{"rendered":"https:\/\/mfb-wordpress-ae-prod.azurewebsites.net\/explore\/uncategorized\/seared-lamb-fillet-with-moemoe-potatoes-watercress-bearnaise\/"},"modified":"2023-08-07T14:38:38","modified_gmt":"2023-08-07T02:38:38","slug":"seared-lamb-fillet-with-moemoe-potatoes-watercress-bearnaise","status":"publish","type":"post","link":"https:\/\/www.myfoodbag.co.nz\/explore\/2020\/07\/01\/seared-lamb-fillet-with-moemoe-potatoes-watercress-bearnaise\/","title":{"rendered":"Seared Lamb Fillet with Moemoe Potatoes & Watercress B\u00e9arnaise"},"content":{"rendered":"
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Seared Lamb Fillet with Moemoe Potatoes & Watercress B\u00e9arnaise<\/h2>\n
Known for its multi-coloured skin with cream-coloured, patterned flesh and excellent flavour, Moemoe is a wonderful taewa (M\u0101ori potato) to cook with. We've paired this r\u012bwai (potato) with irresistible lamb fillet and a creamy watercress B\u00e9arnaise sauce for a delectable dinner.<\/span><\/div>\n <\/div>\n \n
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Servings <\/span>2<\/span><\/div>\n
Total Time <\/span>40 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n <\/div>\n \n
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Ingredients<\/h3>

Vegetables<\/h4>
  • 400<\/span> grams<\/span> Moemoe potatoes<\/span> diced 2cm<\/span><\/li>
  • 1<\/span> beetroot<\/span> diced 1cm<\/span><\/li>
  • 1<\/span> parsnip<\/span> diced 2cm<\/span><\/li>
  • 1<\/span> drizzle<\/span> oil<\/span><\/li><\/ul><\/div>

    Lamb<\/h4>
    • 2<\/span> cloves<\/span> garlic<\/span> minced<\/span><\/li>
    • \u00bd<\/span> Tbsp<\/span> thyme<\/span> finely chopped<\/span><\/li>
    • \u00bd<\/span> lemon<\/span> zested<\/span><\/li>
    • 300<\/span> grams<\/span> lamb fillet<\/span><\/li>
    • 1<\/span> drizzle<\/span> oil<\/span><\/li><\/ul><\/div>

      To Serve<\/h4>
      • 2<\/span> Tbsp<\/span> watercress B\u00e9arnaise<\/span><\/li><\/ul><\/div><\/div>\n <\/div>\n \n
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        Instructions<\/h3>
        • Before you start, preheat oven to 220\u00b0C (or 200\u00b0C fan bake).<\/span><\/div><\/li>
        • 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.<\/span><\/div><\/li>
        • 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.<\/span><\/div><\/li>
        • Serve vegetables topped with lamb and watercress B\u00e9arnaise.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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