Matariki and Kai – Mānuka Marinated Lamb Rump with Kahawai Potato Puree

To help Kiwis celebrate our first Matariki holiday, winners of Masterchef New Zealand 2014, Kasey and Karena Bird have teamed up with Silver Fern Farms to create beautiful recipes linked to the different stars in the constellation.

The Matariki celebration is about gathering and sharing food, and Kasey and Karena’s recipes are everything you need to celebrate at home!

Mānuka marinated lamb rump with Kahawai potato purée

Serves 3-4

This recipe uses ingredients associated with Tipuānuku, Tipuārangi and Waitā


You will need:


2 pieces Silver Fern Farms Grass-Fed lamb rumps

1 large tbsp Mānuka honey

3 tbsp mint sauce

1 tbsp Olive oil

Salt and pepper



4 Agria potatoes

4 tbsp butter, room temperature

½ cup cream

100 gm smoked Kahawai

Zest 1 lemon

Handful chives, chopped finely

Salt and pepper



4 tbsp mint sauce

1 tsp wholegrain mustard

1 tbsp Olive oil


Fresh mint for garnish


For the lamb – Preheat the oven to 180 C

Open the lamb packaging and give the meat a chance to relax on the plate. Allow the meat to come to room temperature. Place all of the ingredients for the marinade in a bowl, pat the lamb rumps with paper towels and add to the marinade. Allow to marinade for at least an hour – if possible, leave in the marinade overnight. Place the lamb in the oven and roast for 20 minutes (for medium rare).

Remove from the oven and leave to rest for 10 minutes before slicing.

For the Kahawai mash – Peel and chop your potatoes into even pieces. Place the potatoes in a pot and add cold water till just covering the potatoes. Season the water with salt generously. Place the pot on a medium/high heat and boil for 10-15 minutes or until tender and cooked completely. Once cooked, drain and mash well. Add in the butter and mix through thoroughly, add the cream and stir through. Flake the smoked Kahawai through the mash and gently stir. Add lemon zest and chives, season to taste.

For the sauce – Mix all of the ingredients together.

To serve, slice the rested lamb and spoon over the sauce, garnish with the fresh mint leaves alongside the Kahawai mash.