Matthew Brownie, The West Cork Kiwi
New Zealand meets West Cork: Matthew creates the smoky flavours of a traditional Kiwi hāngi with Irish lamb rump, served on a seeded mustard mash made with Baltimore bacon.
Smoked Hāngi-Style Irish Lamb Rump
Seeded Mustard, Baltimore Bacon Potato Mash, Kūmara Chips, Puha, Red Wine Jus and Minted Aioli
Ingredients
Smoking of the lamb
- 4 Irish lamb rumps
- Potters Mix
- Rice
- Soft brown sugar
- Salt
- Black pepper
Seeded mustard bacon mash
- 2 tbsp wholegrain mustard
- 1 kg roaster potatoes (peeled)
- 1 pack Baltimore bacon
- 200 g butter
- 200 ml double cream or milk
- Salt
- Black pepper
Kūmara chips
- 1 kūmara (sweet potato)
- Vegetable oil
- Salt
- Black pepper
Red wine jus
- Red wine
- Knorr powdered beef stock
- Hot water
- Shallots
- Whole garlic cloves
- Thyme
- Rosemary
- Black pepper
- Butter
Minted aioli
- 250 g real mayonnaise
- 50 g chopped fresh mint
To finish
- Watercress (puha)
- Thyme
- Rosemary
Method
- Place the Potters Mix, soft brown sugar and rice on the bottom of a deep tray. Place a slotted tray on top and place the lamb rumps on top. Cover with an identical tray.
- Place over a gas BBQ or hobs and let the heat smoke the lamb rump. This should take 15 to 20 mins.
- Place the Knorr powdered beef stock into a pot, add the garlic, rosemary, thyme, shallots and red wine, then add the hot water. Leave on a low heat to infuse the flavours.
- Place the peeled potatoes into cold water and bring to the boil until cooked. Drain off the hot water and place into a Kenwood mixer.
- Add the mustard, cooked bacon, butter, cream and salt and pepper. Mix until it comes together and is smooth and silky.
- Slice the kūmara thinly and then deep fry until crisp. Place on a towel to drain the oil.
- Mix the chopped fresh mint with the mayonnaise.
Assemble the dish
- Put the flavoured mash in a tian ring in the middle of a plate.
- Slice the lamb rump and place on top of the mash.
- Spoon a little of the minted aioli on top of the lamb.
- Drizzle some jus lié to your desired amount.
- Garnish with kūmara chips, puha, thyme and rosemary.