Herb crusted lamb steaks with parsnip fries

Serves 4 – A tasty mid week family meal

Endorsed by Clean & Lean by Emma Wilson Fitness

Ingredients:

2 x 250g lamb steaks or 4x 125g lamb steaks

800g parsnip

½ lemon

4 tbsp ground almonds

Handful fresh rosemary

1 garlic clove

2 tsp Dijon mustard

Cherry tomatoes

Mixed leaves

Olive oil

Himalayan pink sea salt

Black pepper

Coconut oil

 

Method:

Preheat the oven to 200C

Chop the rosemary (removing the stalks) and the garlic.  In a bowl zest half a lemon, mix in the ground almonds, garlic, rosemary and ½ tbsp olive oil.  Season with salt & pepper.

Peel & cut the parsnips into ½ cm thick shoestring fries.  Place in a bowl and toss with ¼ tbsp olive oil.  Once coated, spread out on a baking tray.  Place in the oven and cook for 15-20 minutes until golden brown, turning half way through.

Heat a frying pan with ½ tbsp coconut oil on a medium heat and fry the lamb steaks for 2-3 minutes on each side until browned.   Place on a baking tray and coat with the herb crust.  Place in the oven for 7-10 minutes (depending on size of steak and cooking preference).

For the salad;

Mix ¼ tbsp olive oil with the Dijon mustard and the juice of half a lemon

Cut the cherry tomatoes in half

Combine the cherry tomatoes, salad leaves and dressing in a bowl

Cut lamb steaks in half (if 250g) and serve with the parsnip fries and salad.