London restaurateur Lloyd Rooney and Kiwi partner Mike Fraser are known for producing innovative seasonal menus and have earned a reputation locally and on the international culinary stage. Global Kitchen cookbook includes favourites from the restaurants’ head chefs hailing from Brazil, India and New Zealand, creatively merging South Pacific, Asian, South American and European cuisine.


6 x 200g lamb rump (cap on)
50ml canola oil
800g baby potatoes
2 Tbsp dukkah
Salt and pepper to taste 

Pea puree
500g frozen peas
200g butter 

200g frozen peas
2 long red chillies
1 small red onion
1 bunch of mint
1 bunch of parsley
50g feta cheese
100ml The Quay vinaigrette 

Preheat an oven to 200°C. Rub lamb with salt, pepper and canola oil. Heat oil in heavy-based fry-pan over medium heat. Place lamb fat-side down and keep moving and pressing frequently for about 10-12 minutes. Once the fat is fully rendered, transfer rumps to an ovenproof dish to roast for 8-10 minutes. Remove from heat and rest for 10 minutes. Bring a pot of salted water to the boil, add the peas and boil for 3 minutes. Strain peas and combine with butter in a mixer. Blend until smooth and season well. Finely chop salad ingredients and toss in vinaigrette. 


For more recipes like this, check out Global Kitchen by Lindy Davis, or book your own experience and buy the book at: FIREATTHEMOUNT.CO.NZ | NO8MOUNT.CO.NZ