A succulent organic lamb steak with parsnip mash, a great vitamin packed replacement for starchy white potato.

Serves: 2 | Cook Time: 30 mins | Calories: 539 | Type: Gluten-Free


  • 2 x 150g organic lamb steak
  • 200g purple carrots
  • 1 red onion
  • 400g parsnips
  • 160g green beans
  • 2 tsp honey
  • 2 tbsp white wine vinegar (sulphites)
  • Handful of mint
  • Handful of thyme

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce to lots of other healthy dinners.


  1. Preheat the oven to 200C. Peel and chop the parsnip into 1 cm cubes and trim the green beans. Slice the carrots into batons and slice the onion into bite-sized chunks.
  2. Place the carrot and onion on a baking tray and drizzle over 1/2 tbsp oil and sprinkle over the leaves from the thyme and a pinch of sea salt. Place in the oven for 20-25 mins.
  3. Season the lamb steak. Heat a frying pan with 1/2 tbsp oil on a medium-high heat and brown the lamb for 2 mins each side.
  4. Transfer the lamb to a baking tray and place in the oven for 10-15 mins until cooked. Leave to rest for a few mins.
  5. Boil a kettle. Place the parnsip in a saucepan and simmer for 8 mins, then add the green beans for a further 4 mins until tender. Drain the vegetables and set aside the green beans. Mash the parsnip with a potato masher and cover to keep warm.
  6. To make the mint sauce, finely chop the mint leaves. Mix the white wine vinegar and honey together in a bowl until the honey dissolves. Then stir through the chopped mint and season to taste.
  7. Spoon the parsnip mash onto a warm plate and top with the lamb steak and drizzle over the mint sauce. Serve alongside the carrots, onion and green beans.