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Pan-fried lamb and tomatoes with parsnip mash

Name: Pan-fried lamb and tomatoes with parsnip mash
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
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; 1/3 cup (80ml) milk, heated with; 1/3 cup (80ml) pure (thin) cream; 1/3 cup (80ml) olive oil; 4 x 200g lamb backstraps; 250g punnet grape tomatoes; 1 garlic clove, thinly sliced; 2 tablespoons roughly chopped parsley, to garnish

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20m

25m

Pan-fried lamb and tomatoes with parsnip mash

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by Olivia Andrews

Recipe developer, food writer and food stylist

Oct 03, 2015

Succulent tender lamb is a great choice with tomatoes and parsnip mash.

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
1/3 cup (80ml) milk, heated with
1/3 cup (80ml) pure (thin) cream
1/3 cup (80ml) olive oil
4 x 200g lamb backstraps
250g punnet grape tomatoes
1 garlic clove, thinly sliced
2 tablespoons roughly chopped parsley, to garnish

Method

1.

Cook parsnip and potato in a pan of boiling salted water for 15 minutes until tender. Meanwhile, blanch greens in boiling salted water for 2 minutes, then drain. Drain potato and parsnip, then return to pan and mash with butter, milk and cream. Season. Stir in greens. Keep warm.
2.

Heat oil in a large non-stick frypan over medium-high heat. Season lamb and brown for 3 minutes. Turn, then add tomatoes. Cook for 3 minutes until lamb is medium-rare, or until done to your liking. Remove lamb, cover and rest while you finish tomatoes. Add garlic to pan, season and stir for 2 minutes or until tomatoes soften and garlic colours. Serve lamb and tomatoes on mash, garnished with parsley.

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