Horopito Lamb Salad with Lentils and Kawakawa Pesto


Horopito Lamb Salad with Lentils and Kawakawa Pesto

Horopito Lamb Salad with Lentils and Kawakawa Pesto. Silver Fern Farms Lamb Rumps offer a distinct hearty taste, and promise sweet, tender and delicious results every time. Paired with native New Zealand leaves they become something extra special. 

Serves 2-4


1 pack Silver Fern Farms Lamb Rumps

Olive oil, to drizzle, plus extra 2 tbsp

1 tbsp dried horopito leaves

1 tsp sea salt flakes

1/2 tsp freshly ground black pepper

2 tsp wholegrain mustard

1 onion, diced

1 carrot, peeled, thinly sliced

2 sticks celery, thinly sliced

200g French green lentils

750ml lamb stock or water, warm

3 bay leaves

1 fennel bulb, thinly sliced

2 Granny Smith apples

1 lemon, juice only

1 cup kowhitiwhiti leaves (watercress)

Piko piko, to garnish (optional)


Kawakawa Pesto

10-12 kawakawa leaves, washed

1/2 cup toasted almonds

2 garlic cloves, peeled

1/4 cup grated parmesan

1 tsp manuka honey (optional)

1/2 cup extra virgin olive oil


Remove Silver Fern Farms Lamb Rumps from fridge and packaging. Drizzle with olive oil. Use a mortar and pestle to combine horopito leaves, salt, pepper and mustard until they form a paste. Rub over lamb. Set aside for 10 minutes.

Heat extra oil in a frying pan over a medium heat. Add onion, carrot and celery, and cook until tender. Add lentils, stock or water and bay leaves and cook for 12‑15 minutes or until lentils are just tender. Season to taste. Stir through fennel and set aside to cool slightly.

Slice apple into thin slices. Drizzle over lemon juice to reduce apple browning.

To make kawakawa pesto, cut away any stalks from kawakawa leaves. Place in food processor or highspeed blender along with almonds, garlic, parmesan and honey, if using. Process until pureed. With motor running, slowly drizzle in oil until well emulsified. Season to taste.

Preheat oven to 200°C. Heat an ovenproof frying pan over a high heat, then cook lamb for 2 minutes each side. Place pan in oven for 10‑15 minutes or until lamb is mediumrare. Remove from oven, cover and set aside for 5 minutes to rest. Slice.

Spoon lentil mixture onto serving plates along with plenty of the pan juices. Top with lamb slices and kowhitiwhiti leaves. Garnish with piko piko, if using. Serve.



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