Ingredients
- 4-8 lamb steaks
- 2 sprigs rosemary, finely chopped
- 2 cloves garlic, roughly crushed
- 1/2 tsp salt
- 2 tbsp balsamic vinegar
- Zest of 1/2 lemon
- 1 tbsp olive oil
- 6 medium carrots, peeled
- ½ turnip, peeled
- 2 x parsnip, peeled
- 1 tbsp butter
- 1 tbsp honey or maple syrup
- 1 tsp wholegrain mustard
- Sea salt
- White pepper
1 Place the rosemary, crushed garlic, salt, balsamic, lemon zest and olive oil into a container. I usually use a lidded Tupperware. Add the lamb steaks, place the lid on tightly and shake to coat everything. Place in the fridge for a few hours, or leave on the countertop for 15 minutes before cooking.
2 Meanwhile, make the mash. Peel the carrots, turnip and parsnip and chop into equal bite-size pieces. Simmer them all in a pot with boiling water until tender for about 20 minutes. Drain and add the butter, honey or maple syrup and mustard. Season well with salt and pepper. Use a potato masher or stick blender to create a mash or purée. Taste for seasoning, then place the lid on to keep warm.
3 Heat a griddle or frying pan and cook the steaks over a high heat for 2 minutes on each side until just cooked through. Leave to rest for 2 minutes before serving with the mash and any juices from the pan.
