Mexican Coffee Roasted Te Mana Lamb Rump with Chipotle Hollandaise

Mexican Coffee Roasted Te Mana Lamb Rump with Chipotle Hollandaise

Ready in 30 minutes Serves 2
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, February 24, 2019.


Lamb and kumara

  • 400g kumara
  • 1 pack Te Mana lamb rump
  • 1 tsp Mexican coffee rub

1 tsp Mexican coffee rub Mexican beans

  • 1 clove minced garlic
  • 100g green beans
  • 1 tomato
  • ½ bag baby spinach

To Serve

  • ½ pack chipotle Hollandaise
  • ½ bunch coriander

Have Handy

  • Oil
  • Salt & Pepper


  1. Cook kumara Preheat oven to 220°C. Dice kumara 1cm and place on a lined oven tray. Drizzle with oil, season and cook on middle-upper oven rack for about 20 minutes, until tender and golden.
  2. Cook lamb Pat lamb dry and place in a bowl with a drizzle of oil. Season and coat in Mexican coffee rub. Heat a drizzle of oil in an oven-proof fry-pan on high heat. Cook lamb for 1-2 minutes each side until golden. Transfer pan to oven, on rack below kumara. Cook lamb for about 8 minutes (for medium), or until cooked to your liking. Rest lamb, covered, for 3-4 minutes before slicing thinly against the grain.
  3. Prep beans Wipe pan clean and return to medium-high heat with a drizzle of oil. Cook garlic and beans for 2-3 minutes until tender. Finely dice tomato. Remove from heat, stir through tomato and spinach and season to taste.
  4. Serve kumara and Mexican beans on plates. Top with slices of lamb, sprinkle with a little more coffee rub and spoon over Hollandaise. Sprinkle over coriander.

Nutritional Information

Energy 2657 kj
635 kcal
Protein 30.1g
Carbohydrate 44.1g
Fat 36.4g