Lamb steaks with parsnip mash
A satisfying combination of sweet parsnip and warm, slightly spicy Dijon, perfect to enjoy with hearty, tender lamb steaks
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
15
MINUTES
Ingredients
For the parsnips:
800g parsnips, peeled and cut into small dice
80g butter
1 tbsp good quality French Dijon mustard
salt
pepper
1 tsp lemon juice
drizzle of rapeseed oil
For the lamb:
4 nice sized lamb steaks (around 180g each)
50g butter
sea salt
black pepper
1 tsp cumin
small handful of parsley or mint, chopped
Method
To make the mash, cut the parsnips into small ÂĽ 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.
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.
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.
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.
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.
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.
