Lamb leg steak [appropriately 150g per person]
2 potatoes chopped
1 parsnip finely chopped
1 tsp. dried thyme
1 tsp. olive oil
1 tsp. rosemary
1 clove of garlic chopped
black pepper [to taste]
1 chicken oxo cube
1/2 cup of water
Place the chopped potatoes in a pan and boil until soft [approximately 25 minutes]. Once cooked, drain the liquid and mash [you can add milk or butter as desired].
Place the finely chopped parsnips in a pan with the thyme and boil until soft. Once cooked, drain the liquid, retaining as much of the thyme as possible, and use the back of a fork to break up the parsnip into a shredded mixture.
Heat the oil in a frying pan until very hot. Add the rosemary and garlic and fry lightly. Add the lamb and cook on both sides for 1-2 minutes with some black pepper. Continue cooking for up to 10 minutes depending on personal preference [rare-well done]. Once the lamb is cooked, plate up alongside the shredded thyme parsnip and the mashed potatoes.
Return the lamb pan to the heat and add the water gradually [you may not require the full amount] and crumble in the stock cube. Bring together all the flavours in the pan [rosemary, black pepper, garlic and lamb jucies] to form a sauce and pour over the meal, then enjoy.
