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.


  1. Preheat the oven to 200C / gas mark 6.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve the rosemary crusted lamb on two warm plates, alongside the parsnip shoestring fries and the cherry tomato salad.