Lamb steaks with parsnip mash

Method

1. To make the mash, cut the parsnips into small ¼ inch cubes. Melt the butter and oil in a large pan on a medium heat. Add the parsnip and stir to coat all of the pieces with butter. Cook for 8-10 minutes until soft and sticking to the pan.

2. Reduce the heat to low and season with salt, pepper and lemon juice. With a potato masher, crush the parsnip into a mash, adding a little more butter if needed. Stir the tablespoon of mustard through.

3. For the lamb steaks, season on both sides and leave to the side while you melt the butter and a little drizzle of olive oil on a medium high heat.

4. Add the steaks to the pan and cook for a couple of minutes each side so they are nice and brown on the outside but still a little pink on the inside. Remove and leave to the side.

5. Add a teaspoon of cumin to the pan and stir through the butter for a minute or two before adding the parsley or mint, season with black pepper and a little pinch of salt.

6. When you plate this dish up give each plate a healthy dollop of parsnip purée with a lamb steak and the pan juices drizzled all over, garnish with whatever herb you chose to use.