Silver Fern Farms Miso Glazed Lamb Rumps Served With Roasted Vegetables and Creamy Polenta


Flavour fest: Infused with a piquant Japanese flavour, these honey lamb rumps taste delicious with vegetables arranged on a bed of creamy polenta.

Serves 3-4



  • 400g Silver Fern Farms Lamb Rumps
  • 3 tbsp white miso paste
  • 1 tbsp NZ bush honey (like rewa rewa or tawari)
  • 1 tsp sesame oil
  • 4-6 baby carrots, peeled
  • 2 small parsnips, peeled
  • 2-3 small beetroots
  • 2 small red onions, peeled
  • 2 tbsp olive oil
  • 2 tsp ground black pepper

For the Creamy Polenta:

  • 50g butter
  • 1 litre vegetable stock (or water)
  • 170g yellow cornmeal (polenta)
  • 50g grated parmesan cheese
  • 1 tsp salt, or to taste
  • Mint and herb leaves to garnish



  1. Preheat oven to 180°C (160°C fan forced). Remove Silver Fern Farm Lamb Rumps from the fridge and allow to bloom for 10 minutes.
  2. Mix together the miso paste, honey, 1 teaspoon ground black pepper and the sesame oil. Add 1-2 tablespoons of boiling water to thin the mixture and combine well.
  3. Prepare the vegetables – trim the carrots, parsnips and beetroot. Peel and slice red onions into quarters. Place on an oven tray lined with baking paper. Drizzle with olive oil, and season with 1 teaspoon ground black pepper. Place in oven for 20-25 minutes.
  4. To make creamy polenta, melt butter in a large saucepan over medium heat. Stir in vegetable stock and bring to a boil. Add the cornmeal, stirring in with a whisk to prevent lumps forming. Keep stirring, then reduce heat to low, and cook, stirring, constantly with a wooden spoon, until the cornmeal is very thick and leaves the side of the pan as it is stirred, about 25 minutes. Season with parmesan and salt to serve.
  5. Heat an ovenproof frying pan with oil. Sear the outside of the meat on all sides, cooking four sides for 2 minutes each. Pour miso and honey glaze over lamb rumps. Place meat in oven and cook for 12 minutes, for medium rare. Once cooked, remove from oven, cover with foil and allow to rest for 5 minutes. Slice the lamb rumps across the grain. To serve, place a spoonful of creamy polenta over the plate. Arrange slices of lamb rump over the polenta with roasted vegetables. Spoon over plenty of extra sauce.
  6. Garnish with mint leaves.



Selected for their distinctive hearty taste, Silver Fern Farms grass-fed lamb rumps are full of flavour, juicy and delicious. Each 400g pack contains two pieces, ideal for 3-4 serves.


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