TE MANA LAMB RUMP

 WITH KUMARA PURÉE, HONEY GLAZED BABY CARROTS, KAWAKAWA, AND EGGPLANT 

 Chef Desmond Davies joined Te Pae Christchurch with over 20 years of experience in the hospitality sector across Malaysia, Africa, and Europe, including time in convention centres in Borneo and his native South Africa. Since arriving in New Zealand two years ago, he has worked with local suppliers to design a menu that is a true taste of Canterbury, making the most of fresh seasonal, sustainable produce and native ingredients. 

Learning to forage for traditional ingredients has been a highlight of his time here, and he has enjoyed incorporating natives, such as harakeke and kawakawa into the Centre’s menu. “It’s been an amazing opportunity to put a new, distinctly local twist on my European and Asian-influenced food background.” 

 1kg or 4 whole rumps of Te Mana Lamb Rump (or any lamb rump), with cap on 

550g of kumara 

25g of butter 

50ml of coconut cream 

40ml of olive oil 

2 eggplants each, cut into 1cm cubes 

100g of white onion, diced 

10g crushed garlic 

1 red capsicum each, diced 

1/2 tsp dried kawakawa leaves (alternative: dried basil) 

500g of baby carrots 

1 tsp of honey 

100g of pomegranate seeds 

 SERVES 6 

Lamb 

Season the lamb rumps with salt and pepper. In a hot pan, seal the rumps, cook the fat side down until crispy, and seal the other sides. Put the lamb in a hot oven at 200°C and cook through, using a probe thermometer to cook lamb to 60°C. Allow to rest for 10 mins before slicing into 2cm slices. Once plated, garnish with fresh pomegranate seeds. 

Kumara Purée 

Cook kumara in salted water until soft; drain off water. Mash with butter and coconut cream. 

Kawakawa, Eggplant, and Red Capsicum 

Combine the onion, garlic, red capsicum, eggplant, olive oil, and kawakawa in a medium saucepan over low heat and cook, occasionally stirring for 8–10 minutes or until eggplant softens. Spoon over plated kumara purée, and serve warm. 

Honey Glazed Baby Carrots 

Cook the baby carrots in salted water. Once tender, place the carrots in a saucepan, spoon over the honey, and toss the carrots until they are all coated with honey.