Cook the Michelin Guide New Zealand: Seared lamb with kumara purée

New Zealand fine dining is officially Michelin-certified. The inaugural Michelin Guide New Zealand dropped last week, mapping 110 notable establishments across Auckland, Wellington, Christchurch, and Queenstown. Fifteen took home stars. Queenstown’s Essence earned two, while mainstays like Auckland's Ahi and Wellington's Logan Brown claimed one. Bookings vanished in minutes. If you cannot get a table right now, you can still lean into the country's culinary moment. The best New Zealand kitchens run on exceptional local meat and root vegetables. This seared lamb and kumara purée is straightforward, requires very little fuss, and relies entirely on sourcing good produce and cooking it properly.

Ingredients

• 2 lamb loins (about 200g each)
• 1 large kumara (orange sweet potato), peeled and diced
• 50g unsalted butter
• 50ml heavy cream
• 1 tablespoon olive oil
• 2 cloves garlic, smashed
• 1 sprig fresh rosemary
• Flaky sea salt and cracked black pepper

Method

1. Boil the diced kumara in heavily salted water for 15 minutes, or until completely tender. Drain it well and return it to the hot pot to steam off any excess moisture.
2. Mash the kumara thoroughly. Stir in the butter and cream until the purée is completely smooth. Season to taste with salt and set aside to keep warm.
3. Pat the lamb loins dry with a paper towel. Season them aggressively on all sides with salt and pepper.
4. Heat the olive oil in a heavy-bottomed skillet over medium-high heat until it shimmers. Add the lamb loins, garlic, and rosemary to the pan.
5. Sear the lamb for 3 to 4 minutes per side for a medium-rare finish. Tilt the pan slightly and use a spoon to baste the meat with the infused oil and juices.
6. Remove the lamb from the pan and let it rest on a board for 5 minutes.

Slice the lamb thickly, arrange it over a generous spoonful of the warm kumara purée, and serve immediately.