Mustard Lamb With Kumara & Mint

(Lamb Tenderloins )


  • 8-10 HORIZON Lamb Tenderloins
  • 3 tablespoon Dijon style mustard
  • 2 large kumara or sweet potatoes
  • 250g fresh whole French beans
  • 3-4 handfuls of baby spinach leaves
  • 1 punnet ripe cherry tomatoes
  • 1 handful of freshly picked young mint leaves


  • 6 tablespoons olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 2 teaspoons wholegrain mustard
  • salt and freshly ground black pepper


  1. Toss the lamb tenderloins and mustard together in a bowl until the lamb is thinly coated.
  2. Heat a large heavy frypan, add 2-3 tablespoons olive oil and when smoky hot, sear the lamb tenderloins on all sides.
  3. Turn down the heat and cook for 3-5 minutes, depending how thick the lamb is.
  4. Remove from the heat and keep in a warm place to rest.
  5. Peel the kumara, cut into small chunks and cover with salted water in a saucepan.
  6. Bring to a simmer and cook until the kumara is tender, about 10-12 minutes. Drain well.
  7. Trim the beans and plunge into boiling salted water for 2-3 minutes, then refresh in ice cold water.
  8. Wash the spinach, tomatoes and mint and toss to dry in a clean tea towel.
  9. Mix the dressing ingredients together in a screw top jar.
  10. To assemble the salad, slice each lamb tenderloin into 2-3 chunks.
  11. Toss all ingredients except the dressing together, and tip onto a large serving platter.
  12. Drizzle over the dressing and serve at once.

Serves 4-6