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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.
Servings 2
Total Time 40 mins



  • 400 grams Moemoe potatoes diced 2cm
  • 1 beetroot diced 1cm
  • 1 parsnip diced 2cm
  • 1 drizzle oil


  • 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


  • 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.