Our tender, lean lamb comes from outdoor-reared, grass-fed British breeds. It’s irresistibly succulent when pan-fried and topped with an aromatic rosemary crumb. Served with our beautifully crisp parsnip ‘shoestring’ fries.
- 1 1/2 tbsp oil
- 120g cherry tomatoes
- 1/2 lemon
- 1 garlic clove
- 2 tsp Dijon mustard
- 2 x 150g lamb leg steak
- 400g parsnip
- 40g mixed salad leaves
- 4 tbsp ground almonds
- Medium handful of fresh rosemary
538 calories • 32g carbs • 26g fat • 38g protein
1. Preheat the oven to 200C / gas mark 6.
2. 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 1/2 tbsp olive oil. Season with sea salt and black pepper and set aside.
3. Peel and cut the parsnips into very thin ‘shoestring’ fries, 1/2 cm thick. Place these in a bowl with a pinch of sea salt and 1/4 tbsp olive oil, toss to coat and spread out onto a baking tray. Place in the oven for 15-20 mins, turning halfway through, until golden and turning crispy.
4. Meanwhile, heat a frying pan with 1/2 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.
5. To make the salad; cut the cherry tomatoes in half. In a bowl, mix 1/4 tbsp olive oil with the Dijon mustard and the juice from the half lemon. Add the cherry tomatoes and the mixed salad leaves and stir to combine.
6. Serve the rosemary crusted lamb on two warm plates, alongside the parsnip shoestring fries and the cherry tomato salad.
Recipe for two people, halve the ingredients for one person.
This is a recipe from the Mindful Chef, and if you’d like to sign up to receive their healthy recipe boxes, just use the code BODYSHOT at checkout and you will receive £10 off your first box. They offer a wide variety of recipes including vegetarian and vegan options.