Carpaccio of Lamb Rump Crostini with Beetroot Jam


400g Maimoa heat of lamb rumps
1tbsp olive oil
1 tsp raspberry powder
1 bunch dill, finely chopped
Zest and juice of 1 lemon
2tbs olive oil
Micro herbs and shaved walnuts to serve.


1 baguette, cut 1cm thick
vegetable or grape seed oil for shallow frying
1 garlic clove, bruised
1 sprig fresh rosemary

Beetroot Jam

1tbs yellow mustard seeds
2tbs olive oil
1 small brown onion, finely chopped
150ml balsamic vinegar
150ml water
100g caster sugar
Pinch ground cloves
1 x250g beetroot, peeled and coarsely grated


Wipe lamb with paper towel to dry then drizzle with oil.  Heat a heavy based frypan over high heat. Once hot, add the lamb and cook, turning evenly to sear on all sides, for 4-5 minutes. Remove from the pan and cool on a rack. Dust with raspberry powder then wrap and roll in plastic wrap and freeze until ready to use. (Freezing allows you to get paper thin slices.)

For the crostini, heat 2cm of oil in a large frypan. Add the garlic and cook for 2-3 minutes or until golden brown, remove from the oil and discard. Add the rosemary and fry for 30 seconds or so and then discard. Then, cooking in batches, add the bread slices and fry until golden brown. Remove from the oil with a slotted spoon and drain on paper towels. Season with salt. Set aside until ready to use.

For the beetroot jam, place mustard seeds in a saucepan over high heat and cook until they begin to pop. Add oil and onion and cook for 3 minutes or until softened. Add balsamic vinegar, water, sugar and cloves and cook, stirring, until dissolved. Stir through beetroot and bring mixture to the boil. Reduce to low and cook for 30-35 minutes or until tender and reduced. 

Remove lamb from freezer and thinly slice. Transfer to a plate and chill to thaw. When you’re ready to serve, combine the dill, zest, lemon juice, and olive oil and season to taste. Spoon over crostini then top with sliced lamb, beetroot jam and finish with walnut shavings and micro herbs.

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