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How to make rosemary crusted lamb with parsnip fries

The Independent 17/03/2019

Rosemary crusted lamb with parsnip fries

We’ve paired succulent lamb with a rosemary, lemon and almond crust and served it with delicious thinly cut ‘shoestring’ parsnip fries.

Medium handful of fresh rosemary

1 garlic clove

½ lemon

4 tbsp ground almonds

1½ tbsp oil

400g parsnips

2 x 150g lamb leg steaks

180g cherry tomatoes

2 tsp Dijon mustard

40g mixed salad leaves

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Preheat the oven to 200C/gas mark 6.

To make the rosemary crust, finely chop the rosemary (removing the stalks) and the garlic. Zest the half lemon. In a bowl, mix the ground almonds with the rosemary, garlic, lemon zest and ½ tbsp of the olive oil. Season with sea salt and black pepper and set aside.

Peel and cut the parsnips into very thin ‘shoestring’ fries, 5mm thick. Place these in a bowl with a pinch of sea salt and ¼ tbsp olive oil, toss to coat and spread out on a baking tray. Place in the oven for 15-20 mins, turning halfway through, until golden and turning crispy.

Meanwhile, heat a frying pan with ½ tbsp oil on a medium-high heat and fry the lamb steaks for 2-3 mins on each side until browned. Place on a baking tray and spoon over the rosemary crust. Place in the oven for 7-10 mins until cooked.

To make the salad; cut the cherry tomatoes in half. In a bowl, mix ¼ tbsp olive oil with the mustard and the juice from the half lemon. Add the cherry tomatoes and the mixed salad leaves and stir to combine.

Serve the rosemary crusted lamb on two warm plates, alongside the parsnip shoestring fries and the cherry tomato salad.

Recipe from Mindfulchef.com

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