Saturday, 22 January 2011

Seasoned Lamb Steak served with Rustic Parsnip Puree

2 Lamb Steaks
1 tsp all purpose
1 tsp paprika
1 tsp garlic powder
1/2 tsp salt
1/2 mixed herbs
1/2 tsp chilli flakes
1 tsp worcester sauce
2 tbsp oil

Marinate Lamb Steaks in the above ingredients at least 30 mins or preferably overnight.

Peel 4 parsnips & 2 potatoes, boil in large pan of water with 1 tsp all purpose, 1 tbsp garlic powder, 1/2 tsp salt. Once tender, using a potato masher, start mashing in the pan, leaving some whole, drain some of water and leave some in pan. Add knob of butter, add some milk and continue to mash. I like the parsnip with chunks however each to their own.

Heat extra oil in a fry pan. When hot, add marinated steaks and fry to your liking. Once steaks are cooked transfer to warm plate and rest, meanwhile heat oil & seasoning left behind in the pan add extra oil if needed or a dash of water. Serve over steak.

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