Balsamic Lamb Steaks with Parsnip and Potato Mash

cook 20 mins
Tags: Quick eats
  • 1 parsnip, peeled and cut into chunks
  • 400 g (13 oz) potatoes, peeled and cut into chunks
  • 1 tablespoon olive oil
  • 1 onion, cut into 6 wedges
  • 2 lean lamb leg steaks, about 150 g (5 oz) each
  • 100 ml (3 1/2 fl oz) red wine
  • 1 teaspoon Dijon mustard
  • 2 tablespoons balsamic vinegar
  • 1 rosemary sprig, leaves stripped and chopped, plus 2 small sprigs to garnish
  • 2–3 tablespoons crème fraîche
  • salt and pepper
  • Cook the parsnip and potatoes in a large saucepan of lightly salted boiling water for 15 minutes until tender.
  • Meanwhile, heat the oil in a large frying pan, add the onion and cook for 2–3 minutes until starting to soften. Season the lamb and add to the pan. Cook over a high heat for 5 minutes, turning once, until browned and cooked to your liking. Remove from the pan and keep warm.
  • Add the wine, mustard, vinegar and chopped rosemary to the pan, bring to the boil and simmer for a few minutes until slightly thickened. Return the lamb to the pan and heat through, spooning over the sauce.
  • Drain the vegetables, then return to the pan and mash with the crème fraîche and plenty of pepper. Serve the lamb and sauce on the mash, garnished with the rosemary.
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