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.