Lamb Rump with Whipped Sage Kumara, Feijoa Chutney and Horopito

Steps

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 boiling water for 12-15 minutes, until soft. Drain well and return to pot with sage infused butter, milk and salt and mash until smooth. Whip with a whisk for 30 seconds. Set aside, covered to keep warm.
3. While kumara cooks, heat a drizzle of oil in a large fry-pan on medium-high heat. Leaving the root on, cut cabbage into six wedges. Season and cook on one side for 5 minutes then flip, 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. Cook both in oven for 5-7 minutes, until lamb is medium and cabbage tender. Set both aside to rest, covered for 3-4 minutes. While lamb rests, 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 whipped sage kumara and spinach onto one side of plate, smear feijoa chutney on the other side. Top with roasted cabbage. Slice each lamb rump in half and add to plate. Dollop yoghurt on edge and sprinkle horopito and crispy sage on top.