Calming rosemary, a fragrant Mediterranean staple, bursting with natural antioxidant and anti-inflammatory properties.
Serves: 2 | Cook Time: 30 mins | Calories: 539 | Type: Gluten-Free | Macros P: 36g / C: 29g / F: 30g
- 2 x 150g organic lamb steak
- 300g parsnips
- 3 tbsp ground almonds (nuts)
- 1/2 lemon
- 1 garlic clove
- Handful of fresh rosemary
- 90g cherry tomatoes
- 40g baby chard
- 1 tsp dijon mustard (mustard)
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 for lots of other healthy dinners.
- Preheat the oven to 200C / gas mark 6.
- To make the rosemary crust; finely chop the rosemary and the garlic. Zest half of the lemon. In a bowl, mix the ground almonds with the rosemary, garlic and lemon zest and 1/2 tbsp olive oil. Season with sea salt and black pepper and set aside.
- Peel and cut the parsnips into very thin fries, 1/2 cm thick. Place these in a bowl with a pinch of sea salt and 1/2 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 crispy.
- Heat a frying pan with 1 tsp 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 1 tsp olive oil with the mustard and half of the juice from the lemon. Add the cherry tomatoes and the baby chard and mix well.
- Serve the rosemary crusted lamb on two warm plates, alongside the parsnip shoestring fries and the cherry tomato salad.