Te Mana Lamb with Sage Brown Butter Kumara, Feijoa and Horopito

Te Mana Lamb with Sage Brown Butter Kumara, Feijoa and Horopito

Ready in 40 minutes Serves 3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, June 24, 2018.




  • ½-1 baby cabbage
  • ½-1 Tbsp butter
  • 1 tsp sesame oil
  • 1 clove garlic
  • 1/3 bag baby spinach
  • 1 tsp malt vinegar


  • 1 packet Te Mana Lamb rumps (at room temperature)
  • 1-2 tsp horopito

To Serve

  • 50g feijoa chutney
  • 2-3 Tbsp yoghurt
  • A pinch of horopito

Sage Butter

  • 2 Tbsp butter
  • 2 Tbsp sage


  1. Preheat oven to 220°C. Line an oven tray with baking paper. Bring a medium pot of salted water to the boil. Heat first measure of butter and sage in a large fry-pan on medium heat. Cook for 3-4 minutes, until butter is brown. Transfer butter to a bowl and set sage aside to serve.
  2. Peel and dice kumara 3cm and cook in pot of boiling water until very soft, 12-15 minutes. Drain well and return to pot with reserved sage infused butter, milk and salt and mash until smooth. Whisk for 30 seconds. Set aside, covered to keep warm. While kumara cooks, heat a drizzle of oil in a large fry-pan on medium-high heat.
  3. Leaving the root on, cut cabbage into six wedges. Season cabbage and cook, first cut side down, for 5 minutes. Turn to second cut side, add second measure of butter and cook for 5 more minutes. When cabbage has browned, transfer to prepared tray and set aside. Reserve pan.
  4. Pat lamb dry, season with salt and coat in first measure of horopito. Return reserved pan to medium-high heat and cook lamb for 1-2 minutes each side, until browned. Transfer to tray with cabbage. Reserve pan.
  5. Place tray in oven for 8-10 minutes, until lamb is medium and cabbage cooked. Set both aside to rest, covered for 3-4 minutes. Finely chop garlic. Return pan to heat with sesame oil and garlic. Cook for 1 minute, then add spinach and vinegar and mix to wilt. Season and remove from heat.
  6. To serve, spoon kumara onto one side of plate and spread feijoa chutney on the other side. Top with roasted cabbage. Slice each lamb rump in half and serve on plates. Serve with a dollop of yoghurt and sprinkle over second measure of horopito and crispy sage.

Nutritional Information

Energy 2461 kj
588 kcal
Protein 24.6g
Carbohydrate 53.0g
Fat 30.6g