Te Mana lamb rump, spiced mergez sausage.

Simon Hulstone

Simon Hulstone

11th February 2020
Simon Hulstone

Te Mana lamb rump, spiced mergez sausage.

90 min

Te Mana lamb rump, spiced mergez sausage, whipped ricotta , braised red chicory , quinoa , wild garlic salsa verde.


Main dish

  • Lamb rump
  • Tarragon / parsley/ wild garlic
  • Spiced mergez sausage made from lamb trim
  • 100g mixed quinoa
  • Santa Maria cumin
  • Santa Maria parsley
  • 250g ricotta
  • Santa Maria roasted garlic pepper
  • 200ml lamb stock
  • Red wine
  • Shallot/ garlic / thyme
  • Santa Maria star anise
  • 2 anchovies
  • 3 Shallots

Lamb Sweetbreads

  • Lamb sweetbreads
  • Honey
  • Cashew nuts


  • Baby gem salad
  • Pickling liquor


Prep and trim the lamb rump , retain trim for sauce. Cook lamb rump in water bath at 62c for 45 mins

Make jus from shallots , garlic , thyme , stock etc plus five spice.

Cook quinoa , mix with chopped herbs.
Whip ricottta and roche , grind garlic pepper on top.

Roast lamb and allow for rest
Chop tarragon , shallot, wild garlic, anchovy mix together with olive oil.
Slice lamb place on quinoa , cover in salsa . Whipped ricotta to the side.

In separate bowls caramelise they sweetbreads in honey and cashew nuts serve separately.
Vac lab the lettuce in pickling liquid. Serve separate with sour dough croutes


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