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Lamb with parsnip mash and Worcestershire sauce

  • 0:05 Prep
  • 0:25 Cook
  • 4 Servings

Ingredients

  • 500g desiree potatoes, peeled, coarsely chopped
  • 500g parsnips, peeled, coarsely chopped
  • 125ml (1/2 cup) milk
  • 60ml (1/4 cup) Worcestershire sauce
  • 2 tablespoons wholegrain mustard
  • 2 garlic cloves, crushed
  • 4 (about 125g each) lamb leg steaks
  • 80ml (1/3 cup) Massel beef stock
  • Steamed green beans, to serve

Method

  • 1
    Place the potato and parsnip in a medium saucepan and cover with cold water. Bring to the boil over medium-high heat. Cook for 12 minutes or until tender. Drain. Return to the pan. Add the milk and mash until smooth. Taste and season with salt.
  • 2
    Meanwhile, heat a large non-stick frying pan over high heat. Combine the Worcestershire sauce, mustard and garlic in a shallow glass or ceramic dish. Add the lamb and turn to coat. Drain the lamb, reserving the marinade. Add the lamb to the pan and cook for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil and set aside to keep warm.
  • 3
    Add the reserved marinade and stock to the frying pan. Bring to the boil over medium-high heat. Simmer for 2 minutes or until the liquid is reduced by half. Divide the mash and beans among serving plates. Top with the lamb and drizzle over the sauce to serve.

Source: taste.com.au

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