Lamb steak, mint sauce, parsnip mash & carrots by Mindful Chef | Mealz

Lamb steak, mint sauce, parsnip mash & carrots

2 Servings

5 min Prep, 25 min Cook


Contains 2 tbsp white wine vinegar (sulphites)


A succulent organic lamb steak with parsnip mash, a great vitamin packed replacement for starchy white potato.

Calories: 539

Views: 244


Cooking Stages

    • Preheat the oven to 200C. Peel and chop the parsnip into 1 cm cubes and trim the green beans. Slice the carrots into batons and slice the onion into bite-sized chunks.

    • Place the carrot and onion on a baking tray and drizzle over 1/2 tbsp oil and sprinkle over the leaves from the thyme and a pinch of sea salt. Place in the oven for 20-25 mins.

    • Season the lamb steak. Heat a frying pan with 1/2 tbsp oil on a medium-high heat and brown the lamb for 2 mins each side.

    • Transfer the lamb to a baking tray and place in the oven for 10-15 mins until cooked. Leave to rest for a few mins.

    • Boil a kettle. Place the parsnip in a saucepan and simmer for 8 mins, then add the green beans for a further 4 mins until tender. Drain the vegetables and set aside the green beans. Mash the parsnip with a potato masher and cover to keep warm.

    • To make the mint sauce, finely chop the mint leaves. Mix the white wine vinegar and honey together in a bowl until the honey dissolves. Then stir through the chopped mint and season to taste.

    • Spoon the parsnip mash onto a warm plate and top with the lamb steak and drizzle over the mint sauce. Serve alongside the carrots, onion and green beans.

Nutrition Facts

Serving Size 0 g

Amount Per Serving
Calories 0 cals0%
% Daily Value*
Kilojoules 2897.5 kJ0%
Fat 0 g0%
Sodium 0 mg0%
Carbohydrate 0 g0%
Protein 0 g0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Create an account now to save recipes & organize cookbooks