Rosemary Lamb Leg with Charred Sprouts & Parsnip Mash
Tender pink lamb served with sweet, earthy parsnip mash and deeply charred Brussels sprouts.
"This recipe centers on pasture-raised lamb, a nutrient-dense red meat offering bioavailable heme iron and zinc. I've paired it with parsnips (a fibrous winter carb) and Brussels sprouts, which are currently in peak season. The cooking method—pan-searing the lamb and charring the sprouts—creates Maillard reaction compounds for depth without heavy fats. This dish balances the richness of the meat with the bitter notes of the brassicas, satisfying the palate's need for complexity."
Ingredients
Protein
- 220g Lamb Leg Steaks — fat trimmed, room temp
Fresh
- 250g Parsnips — peeled and chopped
- 150g Brussels Sprouts — halved
- 2cloves Garlic — minced
- 2sprigs Rosemary
Pantry
- 10ml Olive Oil
- 30ml Semi-Skimmed Milk
Method
Boil the parsnips in salted water for 12-15 minutes until very tender.
While parsnips boil, rub the lamb steaks with chopped rosemary, salt, and pepper.
Heat half the oil in a heavy skillet. Sear lamb steaks for 3-4 minutes per side (for medium-rare). Remove and rest for 5 minutes.
In the same pan (don't clean it), add remaining oil and sprouts cut-side down. Cook undisturbed for 3-4 mins until deeply charred. Add garlic and toss for 1 minute.
Drain parsnips, return to pot, add milk, salt, and pepper. Mash until smooth.
Swoosh the parsnip mash onto the plate. Top with the rested lamb (sliced against the grain) and the charred sprouts. Pour any resting juices over the meat.