How about pairing succulent lamb with a rosemary, lemon and almond crust and serving it with delicious thinly cut ‘shoestring’ parsnip fries.
Sound tasty? Want to know more? Then please read on ...
Ingredients
Serves Two
Medium handful of fresh rosemary
1 garlic clove
½ lemon
4 tbsp. ground almonds
1½ tbsp. oil
400g parsnips
2 x 150g lamb leg steaks
180g cherry tomatoes
2 tsp Dijon mustard
40g mixed salad leaves
Method
Method
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 ½ tbsp. of the olive oil. Season with sea salt and black pepper and set aside.
3. Peel and cut the parsnips into very thin ‘shoestring’ fries, 5mm thick. Place these in a bowl with a pinch of sea salt and ¼ tbsp. olive oil, toss to coat and spread out on 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 ½ 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.To make the salad; cut the cherry tomatoes in half. In a bowl, mix ¼ tbsp. olive oil with the mustard and the juice from the half lemon. Add the cherry tomatoes and the mixed salad leaves and stir to combine.
Serve the rosemary crusted lamb on two warm plates, alongside the parsnip shoestring fries and the cherry tomato salad.
Lamb makes a tasty dish, it can be a little expensive, so do keep your eye open for any special deals your supermarket or Farmer's Market may have - I know I do!
You will find a variety of articles and recipe ideas within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues please take these into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
All the best Jan
I can't afford lamb these days, but will try those parsnip fries. Valerie
ReplyDeleteThis is a different take on traditional lamb dishes. I love it.
ReplyDeleteIt sounds good.
ReplyDeleteThis looks SO good. Must try it.
ReplyDeleteBuena receta. Tiene muy buena pinta y parece facil de hacer.
ReplyDeleteUn abarzo.
...the parsnip fries look good.
ReplyDeleteYummy. Too bad lamb has gotten so expensive. It's been years since I had some.
ReplyDeleteOh, Jan. Those fries sound delicious.
ReplyDeleteThe fries look so good, as does the lamb.
ReplyDeleteSure looks good. Rosemary is a spice that like and use.
ReplyDeleteThis looks wonderful Jan, I'm adding this to my list. Thank you and enjoy the rest of your week :)
ReplyDeleteLooks and sounds delish.xx
ReplyDeleteWhat a delicious post, that looks so yummy. I'm glad I already ate because this is making my mouth water. Thanks for sharing it.Have a great week!
ReplyDeleteThis crust sounds tasty!
ReplyDeleteA keeper, Jan :) Thank you!
ReplyDeleteLove lamb and often buy it to use in various ways.
ReplyDeleteNot sure I could come at those parsnips :)
I kid you not: They had parsnips at our supermarket Monday and I stood there thinking, what can you do with them? Now I know (when I was home I´d all forgotten about it). Thank you! Not so sure about lamb, though. Isn´t this rather very strong in taste, I wonder.
ReplyDeleteI am loving the idea of the parsnip fries, they would work well with any dish.
ReplyDeleteI love lamb and you had me at fries. Saving this one.
ReplyDeleteMmmm... this looks simply wonderful, my friend! I have never had lamb, but this recipe has me wanting to try it :)
ReplyDeleteEnjoy the remainder of your week. Hugs!
Love this idea, never heard of parsnip fries but need to try them I love their earthy flavor.Nice coating for that lamb also,bet it wousd be good on pork also
ReplyDeleteThat's a beautiful plate of food! I've never cooked lamb myself, only tried it when others made it, usually for Easter. I use parsnips all the time in soups but would like to try this recipe for them!
ReplyDeleteMmmmmmmm.......love lamb......yammie. 💕💕
ReplyDeleteI honestly don't like lamb, but I would try this! LOL!
ReplyDeleteI must get myself some lamb chops next time I'm out doing my shopping. I meant to buy some of Monday, but changed my mind for some unknown reason!!
ReplyDeleteMmmm... I really do like Lamb- it's so rare that I eat it! So tasty though, esp with this lovely-looking crust!
ReplyDeleteParsnips are a much neglected veg. Delicious in so many ways and inexpensive. Easy to prep and to cook for even the beginner.
ReplyDelete