Te Mana Lamb Rump with Kumara Shoestrings and Chipotle Hollandaise

Steps

1. Preheat oven to 220°C. Line two oven trays with baking paper. Cut kumara into 0.5cm chips and toss on first prepared tray with a drizzle of oil and first measure of smoked chilli salt. Bake on top rack of oven for about 25 minutes until golden, turning half way through cooking.
2. Pat lamb dry and place in a bowl along with garlic, olive oil and second measure of smoked chilli salt. Combine well to coat and set aside.
3. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook lamb for about 2 minutes each side, until golden. Transfer to second tray and roast (on middle oven rack) for 9-10 minutes for medium (depending on thickness), or until cooked to your liking. Set aside, covered to rest for 5 minutes before slicing thinly against the grain.
4. In a large bowl, combine lime zest and juice, honey, and olive oil. Mix well and season to taste.
5. Finely chop broccoli; trim snow peas and thinly slice; peel cucumber into ribbons and add to bowl with lime dressing and toss to coat. Season to taste.
6. To serve, divide kumara shoestrings and slices of lamb between plates. Top with chipotle hollandaise, sprinkle over coriander and season with remaining smoked chilli salt (if desired). Serve honey lime slaw on the side.