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.
Meet the Chef
Amber ‘Agria’
Amber ‘Agria’ is the brain and taste buds behind our Gourmet and Fresh Start Bags! Her favourite part of the role? Creating the recipes and eating them, of course! When it comes to local, New Zealand produce, Amber sure is a pro. Her favourite has to be asparagus, so she’s especially happy when asparagus season rolls around.