Name: Pan-fried lamb and tomatoes with parsnip mash
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1
Ingredients: 2 parsnips, peeled, cut into 2cm cubes; 1 large potato, peeled, cut into 2cm cubes; 4 cavolo nero (Tuscan black cabbage) or 2 silverbeet leaves, stems trimmed, leaves thinly sliced; 20g unsalted butter; 80ml milk; 80ml cream; 80ml olive oil; 4 x 200g lamb backstraps; 250g punnet grape tomatoes; 1 garlic clove, thinly sliced; 40.00 ml roughly chopped parsley, to garnish

Pan-fried lamb and tomatoes with parsnip mash

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Prep Time:
20 minutes

Cook Time:
25 minutes

Total Time:
45 minutes

Tender lamb with tomato-parsnip mash is a mouthwatering delight.

Ingredients:

2 parsnips, peeled, cut into 2cm cubes
1 large potato, peeled, cut into 2cm cubes
4 cavolo nero (Tuscan black cabbage) or 2 silverbeet leaves, stems trimmed, leaves thinly sliced
20g unsalted butter
80ml milk
80ml cream
80ml olive oil
4 x 200g lamb backstraps
250g punnet grape tomatoes
1 garlic clove, thinly sliced
40.00 ml roughly chopped parsley, to garnish

Instructions:

Boil parsnip and potato in salted water for 15 minutes until tender. Blanch greens in boiling salted water for 2 minutes, then drain. Drain potato and parsnip, mash with butter, milk, and cream in the same pan. Season, stir in greens, and keep warm.
In a large non-stick frypan over medium-high heat, heat oil. Season lamb and brown for 3 minutes. Flip the lamb and add tomatoes. Cook for an additional 3 minutes until lamb reaches medium-rare or desired doneness. Remove the lamb, cover, and let it rest while you finish the tomatoes. Add garlic to the pan, season, and stir for 2 minutes until tomatoes soften and garlic browns. Serve the lamb and tomatoes on a bed of mash, garnished with fresh parsley.

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