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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.